Roasted Shallot Dip

• 1 1/2 pounds shallots, unpeeled and root ends trimmed
• 3 garlic cloves, unpeeled
• 2 tablespoons vegetable oil
• 1 (8-oz.) container sour cream
• 1 (8-oz.) container mascarpone cheese
• 1/3 cup thinly sliced fresh chives
• 1 tablespoon fresh lemon juice
• 2 teaspoons whole grain Dijon mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Dash of hot sauce
• Garnishes: cooked and crumbled bacon, lemon zest, chopped fresh chives

1. Preheat oven to 425u0b0. Cut shallots in half. Toss together shallots and next 2 ingredients in a jelly-roll pan; sprinkle with desired amount of salt and pepper. Bake 45 to 50 minutes or until shallots are light brown and skins are charred, stirring twice. Cool completely in pan on a wire rack (about 30 minutes). Remove and discard papery skins from shallots and garlic, and coarsely chop shallots and garlic.
2. Stir together sour cream and next 7 ingredients; fold in shallot mixture. Add salt and pepper to taste. Cover and chill 4 to 48 hours. Stir before serving. Add salt and pepper to taste just before serving, if desired.
3. Make Ahead: Prepare recipe up to 2 days in advance; chill in airtight container. Let stand at room temperature 30 minutes before serving.

shallots, garlic, vegetable oil, sour cream, mascarpone cheese, chives, lemon juice, whole grain dijon mustard, kosher salt, freshly ground black pepper, hot sauce, bacon

Taken from www.myrecipes.com/recipe/roasted-shallot-dip (may not work)