Roasted Shallot and Garlic Yogurt Dip

Remember when you were a kid and your parents had complete control over the remote?  Yeah.  That sucked.  When my super important cartoons were on, I was stuck watching football and NASCAR.  Left, left, left, fumble... whatever.  I even remember catching my Dad sleeping on the couch and thinking I was home free--- I would change the channel and then BAM... my Dad would ask, "what are you doing?"  When I would tell him he was asleep, I always got the same response.... "I was listening."  Someone please tell me... how can you be snoring, yet listening to the TV?  One good thing that came out of all this... I know my football.  I know what the calls mean, what the refs are saying, what the teams have to do to win.  It's kind of obnoxious.

This dip is perfect for those football days.  It is light, but packed with flavor.  The greek yogurt gives a nice bite, while the roasted shallots and garlic add the perfect amount of sweet.  Trade the chips for some celery or carrot sticks and you have the perfect healthy game munchie.  Who says we can't all enjoy football days??

Roasted Shallot and Garlic Yogurt Dip
Yield: 1 cup of dip
Total Time: 45 minutes

Inspired by Food Network Magazine September 2012

Ingredients

• 6 large shallots
• 3 cloves of garlic
• 2 Tbsp olive oil
• 1 sprig fresh rosemary
• 1 cup greek yogurt
• 3 Tbsp chives, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Pre-heat the oven to 350 degrees.  Fold a piece of foil in half.  On one half, put the garlic pieces (unpeeled), a few rosemary leaves, and about a tsp of olive oil (I did not use a foil packet in the pictures above, and my garlic was a little too brown).  Fold the foil edges together, creating a packet. On a baking sheet, combine the shallots (unpeeled), rosemary leaves, and the rest of the oil.  Toss everything to coat.  Add the foil packet to the baking sheet.  Roast for 20 minutes.

The shallots and garlic should be very soft, but not brown.  Set them aside to cool.  Once they are cooled, peel.

Finley chop and mix into greek yogurt along with chives, salt, pepper, and paprika.  Taste and add more salt, if necessary.

(You can also use this as a baked potato topper instead of sour cream)!

Now, go get your munch on :-)