Sour Cream & Shallot Dip

• 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
• Crudites or chips, for serving

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

shallot, extravirgin olive oil, sour cream, mayonnaise, vegetable powder, kosher salt

Taken from www.foodandwine.com/recipes/sour-cream-shallot-dip (may not work)