Sour Cream & Shallot Dip

In the fight against food waste, chefs are leading the charge. Last year Dan Barber asked Baldor, a produce wholesaler, for carrot peels and celery tops to use for his wastED pop-up dinners at NYC’s Blue Hill. Inspired, Baldor has introduced SparCs (scraps backward), a vegetable-peel powder that can add a healthy kick to anything—even the sour cream dip below. $6 for 8 oz.;

Slideshow: More Party Dips
  • Total Time:
  • Servings: Makes about 2 3/4 cups
  • Time(Other): plus chilling

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  • 1 large shallot, sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 cups sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup SparCs dehydrated vegetable powder
  • Kosher salt
  • Crudités or chips, for serving

How to make this recipe

  1. 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.

Contributed By Published July 2016

1078314 recipes/sour-cream-shallot-dip 2016-06-10T13:04:53+00:00 Emily Tylman vegetarian july-2016 recipes,sour-cream-shallot-dip 1078314

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