Fall

Caramelized Shallot and Crispy Speck Dip

By: Fairmont Banff Springs Hotel

Straight from our kitchens and just in time for the holidays!

Holidays – the sights, the sounds and the delicious smells & tastes. If there is ever a time where preparing delicious, indulgent dishes is acceptable it’s during the festive season. This year we’ve asked Executive Chef Robert Ash to bring the best recipes for you, just in time for the holiday season.

Indulgent, rich and the perfect appetizer – check out our recipe for our Caramelized Shallot and Crispy Speck Dip below.

Ingredients

70 grams shallots – small dice
285 grams sour cream
225 grams cream cheese
144 grams speck
27 grams chives – finely chopped
7 grams Tabasco
3 grams black pepper – table grind

A minced shallot with a whole clove on a wood cutting board with a kitchen knife.

Directions

Thinly slice and dice the speck, cook in a cast iron pan until crispy, remove and strain reserving the fat
Using the speck fat, add the small diced shallots and cook over low heat until caramelized
Remove the shallots and cool completely
Add the cream cheese to a mixer with a paddle attachment and whip until light and airy, add in the shallots
Once the shallots are added, combine in the crispy speck, chives and Tobasco sauce
Fold in the sour cream at the end and season with black pepper
To serve place into a ramekin and garnish with crispy speck and chopped chives
Can be refrigerated for up to 5 days