Finely slice your shallots. Actually, you should probably do a small dice right now. You can either chop them now, or chop them later.

Heat a little oil in a saucepan over low heat. Let the onions cook, stirring only occasionally, until a lovely golden brown.

If you only sliced them, let them cool and chop them fairly fine. Mix all ingredients together, incorporating a squeeze of lemon at the end. I found this dip to be incredibly rich, so the lemon helped. I really can't imagine making it with full-fat sour cream and mayo. In fact, I may even use fat-free sour cream next time. It may not look like much, but it's really very tasty and super easy. Serve with Crudités (bite-sized veggies), bagel chips, pita chips, low-salt pretzel sticks, rye crisps, etc.

Now that you have learned how to make blue cheese and carmelized shallot dip, please be sure to view these other dip recipes.