Talk about a dip with a zing! This blend of flavors is so delicious, it’s worth the extra effort of caramelizing the shallots to reach that golden perfection.

YIELDS 1 CUP

• 2 Tbsp oil
• 1½ lb (680 g) shallots, sliced into thin rings
• 1 Tbsp minced garlic
• 2 seeded jalapeño peppers, divided
• ⅓ cup olive oil
• 1 Tbsp brown sugar
• ¾ cup mayonnaise
• 1 Tbsp apple cider vinegar
• ¼ tsp salt
• freshly ground black pepper

Place oil in a large frying pan. Add the shallots and sauté over low heat for 45–50 minutes, until golden brown and caramelized. Remove the shallots from the frying pan and set aside. Add the garlic to the frying pan. Raise the heat to medium and stir until the garlic is golden and fragrant. Combine with the shallots and allow to cool to room temperature.

Slice half of one jalapeño pepper into rings and set aside for garnish. Place the remaining one and a half peppers into a food processor fitted with the S blade and pulse until finely chopped. Add the rest of the ingredients to the food processor, aside from the shallots, and process until well combined. Add all but 2 tablespoons of caramelized shallots to the bowl and pulse slightly until well mixed, but not fully minced. There should be some bits of shallots remaining for texture. Transfer to a container.

When ready to serve, garnish with remaining 2 Tbsp caramelized shallots and sliced jalapeño rings.

(Originally featured in Family Table, Issue 782)