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.; baldorfood.com.Slideshow: More Party Dips
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
Crudités or chips, for serving
How to Make It
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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