Serves 4


  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 Tbsp. minced, fresh dill
  • 1 Tbsp. minced, fresh chives
  • 2 Tbsp. dried parsley
  • 1 Tbsp. each, onion powder and garlic powder
  • 1 tsp. kosher salt
  • 1/4 tsp. sweet Spanish paprika
  • 1/4 pound blue cheese, crumbled
  • 1/2 pound shallots
  • 2 cups vegetable oil
  • Ridged potato chips for serving


    In a bowl, combine the sour cream, mayonnaise, buttermilk, dill, chives, parsley, onion powder, garlic powder, salt and paprika and stir to mix well. Fold in the blue cheese.

    Using a mandoline, slice the shallots into thin, even rounds about 1/8-inch (3 mm) thick.

    In a saucepan, heat the vegetable oil over medium heat to 325° F. Add the shallots and fry until deep golden brown, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain.

    Sprinkle the shallots over the dip and serve with the potato chips for dipping.

    Recipe reprinted with permission from Classic Recipes for Modern People by Max and Eli Sussman, Weldon Owen 2015.

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