Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes about 2 3/4 cups

How to Make It

Step

In a small skillet, cook the shallot in the olive oil over moderate heat, stirring, until softened and caramelized, about 10 minutes. Transfer the shallot to a medium bowl. Stir in the sour cream, mayonnaise and SparCs powder; season with salt. Cover and refrigerate until well chilled, about 2 hours. Serve with crudités or chips.

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