Shallot Parsley Dip Recipe

Shallot Parsley Dip

Our first Campanier order included a small head of cauliflower. I felt like eating it raw, and came up with this easy-breazy dip to accompany it. I wanted to eat a quick snack before joining Maxence at the movies, and this took me all of five minutes to whip up. This fresh and tasty dip can be eaten with veggies, or spread on toasted bread.

Be warned though, that as you sit down to watch the movie, your boyfriend may look at you suspiciously in the semi-darkness and ask : “Did you, um… eat onions?”.

Nope. Shallots.

But thanks all the same.

Shallot Parsley Dip

– 1 C fromage blanc (or plain yogurt)
– one shallot
– 5 or 6 sprigs of parsley
– 1 tsp pumpkin oil (or other interesting oil, or olive oil)
– 1/2 tsp balsamic vinegar
– salt and pepper
– a dash of piment d’Espelette (or red pepper flakes)

Peel and chop the shallot finely. Rinse the parsley and dry it with a paper towel. Pluck off the leaves (you won’t be needing the stems, but do reserve them to flavor a soup or a stew), and chop them.

Pour the fromage blanc in a bowl, add the chopped shallot and parsley, the oil and vinegar, and a little salt, pepper and piment. Stir with a spoon until well combined.

If you can, it is nice to prepare it a few hours ahead, cover the bowl with plastic wrap and reserve in the fridge. This will allow the flavors to develop better. It is also mighty convenient.

Serve as a dip for vegetables or crackers, or use as a sandwich spread.

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