Vegan Caramelized Shallot Cheese Dip
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If you want to impress a crowd, bring this Vegan Caramelized Shallot Cheese Dip to your next party! It is the perfect vegan appetizer!
If you need a tasty appetizer idea, then you need to make this Vegan Caramelized Shallot Cheese Dip! It is a dairy-free dip that doesn’t disappoint in the flavor department. Baked until gooey and delicious, and served with bread for dipping. Perfect appetizer for the holidays or a party!
Step One: Caramelize the Shallots
The caramelized shallots take this dip from delicious to AMAZING! They really add the perfect sweetness to the creamy dip.
Start by slicing the shallots in half lengthwise and then thinly slice them.
Heat some oil in a skillet over medium heat. Add the shallots. Once they start sizzling, turn the heat down to low and cook for 5 minutes, stirring frequently. Add brown sugar, vinegar, salt & pepper. Cook for another 20 minutes, stirring frequently.
This is a low and slow process, so just have some patience.
Step Two: Bake the Dip
Let the shallots cool off for a couple of minutes, and then it is time to assemble.
Here is what you need:
- dairy-free Boursin
- vegan mozzarella – I used Trader Joe’s
- vegan mayo
- non-dairy yogurt
- garlic powder
- onion powder
- oregano
- pepper
Add all of those ingredients and most of the shallots to a bowl. Mix to combine and transfer to a greased ramekin. Sprinkle with vegan parmesan and top with the remaining shallots. Place the ramekin on a baking sheet and place in the oven on the center rack. Cook for 25-30 minutes, or until hot and bubbly. Turn the oven to broil for the last couple minutes to get the top nice and brown.
Step Three: Serve
When the dip comes out of the oven it is going to be hot and bubbly! Top it with some chopped parsley and get ready to dig in.
You can serve this with fresh bread, garlic bread, tortilla chips, naan, pita…anything you can dip basically!
This is rich & delicious and will impress family and friends at your next party!
Tips & Tricks
I have seen the dairy free Boursin at Trader Joe’s & Target. If you can’t find it, I would recommend using Kite Hill chive cream cheese.
To make ahead of time, prep everything and add it to the ramekin. Cover and place in the fridge until ready to bake.
Need more recipe inspo? Check these out:
Vegan Caramelized Shallot Cheese Dip
Ingredients
- 2 tablespoons avocado oil
- 5 shallots cut in half lengthwise & sliced
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- pinch salt & pepper
- 6 ounces dairy-free Boursin
- 1 cup vegan mozzarella I used Trader Joe's
- 1/2 cup vegan mayo
- 1/4 cup non-dairy yogurt unsweetened
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- grated vegan parmesan I used Follow Your Heart
- parsley optional, for serving
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the shallots. Once they start sizzling, turn the heat down to low and cook for 5 minutes, stirring frequently. Add the brown sugar, vinegar, salt & pepper. Cook for another 20 minutes, stirring frequently.
- Preheat the oven to 350 degrees and grease a ramekin.
- Add the Boursin, mozzarella, mayo, yogurt, oregano, garlic powder, onion powder, 1/2 teaspoon pepper and most of the shallots to a bowl. Mix to combine. Transfer to the ramekin. Sprinkle with vegan parmesan and top with the remaining shallots. Place the ramekin on a baking sheet and place on the oven on the center rack. Cook for 25-30 minutes, or until hot and bubbly. Turn the oven to broil for the last couple minutes to get the top nice and brown.
- Remove from the oven, top with parsley and serve with bread or chips.
Video
Notes
- I have seen the dairy free Boursin at Trader Joe’s & Target. If you can’t find it, I would recommend using Kite Hill chive cream cheese.
- To make ahead of time, prep everything and add it to the ramekin. Cover and place in the fridge until ready to bake.
This was fantastic!! I made it last weekend for a family gathering and am going to be making it again this weekend! Loved by both vegans and non-vegans 🙂
Yayyy! So glad everyone liked it Lindsay!
This looks delicious! I plan on making this for Thanksgiving. Â How far in advance can I make it before I bake it on Thanksgiving? Thanks in advance!
You can prep the whole thing the day before, cover it, keep it in the fridge and bake it right before serving. Hope you love it!
What size ramekin?Â
10 oz – I linked them in the recipe card 🤗