What brand of plant-based yogurt do you recommend?

For thick sauces, I like to use Forager Project, Kite Hill Plain Greek Yogurt, Culina, or CocoJune. Culina and CocoJune are tangier, but use coconut as a base, so they will be higher in saturated fat. If concerned about heart health, I would try to alternate yogurts or stick to the lower saturated fat options. For more protein, try using a protein rich option like the Kite Hill Plain Greek Yogurt.

Why caramelize shallots?

Cooking them down allows the natural sugars from the shallots to release, which adds more depth of flavor to whatever you add them to.

How long does it take to caramelize shallots?

This can vary based on the size and amount you’re cooking. You want to cook them down long enough to get a nice color on them, so expect it to take 20-30 minutes (or longer if you are cooking a bigger batch).

How long does this dip keep for?

Store in an airtight container in the refrigerator for up to 7 days.

Caramelized Shallot Yogurt Dip with Lemon and Garlic

Name: Caramelized Shallot Yogurt Dip with Lemon and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 3 large shallots, thinly sliced; 6 garlic cloves; 1/2 tsp kosher salt (or more to taste); 1 lemon; 1 cup thick unsweetened plain plant-based yogurt; Ground black pepper, to taste

Description

This caramelized shallot yogurt dip is the perfect tangy and garlicky dairy-free condiment to enjoy with your favorite chips or as a flavor enhancer to any meal!

Ingredients

Scale

2 tbsp olive oil
3 large shallots, thinly sliced
6 garlic cloves
1/2 tsp kosher salt (or more to taste)
1 lemon
1 cup thick unsweetened plain plant-based yogurt
Ground black pepper, to taste

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Instructions

Heat your oil in a medium skillet over medium low heat. When hot, add the shallots and garlic cloves. Stir occasionally for about 10 minutes until the shallots have softened and the garlic cloves are golden in color. Transfer the garlic cloves to a plate, then add a generous pinch of salt to the shallots, then continue to sauté occasionally for another 10-15, or until golden brown. Remove from heat and allow to cool to room temperature.
Transfer the garlic to a blender cup with the zest of a lemon, juice of half the lemon, and the salt, then blend to make a thick paste.
Add the yogurt, cooked shallots, any remaining oil from the pan, and a pinch of ground pepper, then stir the mixture well to combine.
Place the yogurt mixture in the fridge and allow to chill for at least 1-2 hours. Taste and adjust to your preference. If it’s too tangy, add a drizzle of olive oil. If the garlic is not coming through, add a little more salt to taste. Use as a base for platters, serve with chips, or use as a condiment for sandwiches or bowls.

Notes

Caramelize the onions as long as you want. The longer they caramelize, the deeper the color, the more flavor! However, if you don’t have the time and don’t mind having a little less flavor, cook them until they become more golden in color (10-15 minutes).

If you feel your yogurt is too thin, let it drain through cheesecloth. Place a large mesh sieve over a large mixing bowl then drape a cheese cloth on top of the sieve. Pour the yogurt into the cheese cloth then gently gather the edges of the cheesecloth together and tie it closed. Let this sit suspended in the fridge for 24-48 hours.

Adjust flavors to your liking. If some flavors are not coming through, stir in a little more salt. Not tangy enough? Add a little more lemon juice. Too punchy? Stir in some olive oil to mellow it out.