Thank you to everyone who attended our National Speech-Language-Hearing Month BBQ on May 9. We loved spending time with our patients, families and friends while celebrating the importance of hearing and communication health.
One of the highlights of the event was sharing our caramelized shallot jam dip. So many of you asked for the recipe that we decided to include it in this newsletter. We hope you enjoy making it at home and sharing it with your own family and friends.
Thank you for being part of our community and for helping us raise awareness about the importance of hearing health. We look forward to seeing you at future events and continuing to support your hearing healthcare journey.
Caramelized Shallot Jam Dip
Yield: 2½ cups
Shallot Jam
- 2 Tbsp butter
- 4 large shallots, thinly sliced
- ½ tsp fresh thyme leaves
- ½ tsp salt
- ¼ cup red wine vinegar
- 2 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
Dip
- ½ cup sour cream
- ½ cup Greek yogurt
- 1 Tbsp mayonnaise
- ¼ tsp garlic powder
- Black pepper and salt, to taste
- Olive oil and thyme, for garnish
Directions
- Melt butter in a skillet over medium-low heat. Add shallots, thyme and salt; cook 15 minutes until soft and lightly browned.
- Stir in vinegars and brown sugar. Cook 5–8 minutes until thick and jam-like. Cool.
- Mix cooled jam with sour cream, yogurt, mayonnaise, garlic powder and pepper. Season to taste.
- Transfer to a serving bowl. Drizzle with olive oil and garnish with thyme.
Can be made 1 day ahead and refrigerated in an airtight container.