Charred Eschalot and Roasted Chestnut Dip

Name: Charred Eschalot and Roasted Chestnut Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 lb (450 g) medium shallots, unpeeled, whole, roots trimmed; 1 cup (150 g) roasted chestnuts, whole or halved, whole or halved; 6 cloves roasted garlic cloves, soft, squeezed from skin; ¾ cup (180 ml) crème fraîche, cold, cold; 2 tbsp (30 ml) fresh lemon juice; 2 tbsp (30 ml) extra-virgin olive oil, divided; 12 leaves fresh sage leaves, whole; to taste sea salt; to taste freshly ground black pepper; ⅛ tsp (½ g) freshly grated nutmeg (optional)

From the MyKitchenBank Kitchen

A silky, savory dip combining the sweet depth of charred shallots with the subtle earthiness of roasted chestnuts, bound with creamy crème fraîche and finished with crispy sage. The shallots are charred until their exteriors blacken and interiors turn caramelized, while whole roasted chestnuts add nutty sweetness and a luxurious texture. Roasted garlic contributes mellow umami undertones. This Mediterranean-inspired dip is naturally elegant and works equally well as an appetizer for entertaining or an indulgent snack.

Prep: 15 min
Cook: 30 min
Wait: 10 min
Total: 55 min
Makes: About 1¾ cups (420 ml)

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Steps

Before you start

Have roasted garlic cloves ready (or roast 4–5 cloves ahead of time)
Assemble all ingredients and equipment
Preheat your oven to 425°F (220°C) if roasting fresh chestnuts

1
Char the shallots
- Heat the cast-iron skillet over medium-high heat until very hot, about 2 minutes.
- Place unpeeled shallots directly in the pan and let them sit without moving for 2–3 minutes until the bottoms are blackened.
- Stir, then continue charring, stirring occasionally, for 8–10 minutes total.
- The outer layers should be completely blackened and the shallots should feel soft when pierced with a knife.
- The kitchen will smell intensely sweet and caramelized.
- Transfer the charred shallots to a cutting board.
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Ready when: Shallots are completely blackened outside, soft inside, with a sweet caramel smell
Tip: Don't move the shallots constantly—let them sit to develop the char. The blackened exterior is flavor, not burning.
2
Cool and peel shallots
- Let the charred shallots rest for 5–7 minutes until cool enough to handle.
- Gently peel away the blackened papery skin and charred outer layer.
- The inside flesh should be soft and pale.
- Discard the roots and papery skin.
- You should have about 1 cup (200 g) of peeled shallot flesh.
- Coarsely chop the peeled shallots.
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Ready when: Shallots are cool enough to touch and peel away cleanly
Tip: The charred exterior should slip off easily; don't scrub it away. A little char left on is fine and adds flavor.
3
Toast the chestnutsOven 425°F / 220°C
- While the shallots cool, spread whole or halved roasted chestnuts on a baking sheet and toast in a 425°F (220°C) oven for 5–7 minutes.
- They should smell toasty and begin to brown slightly at the edges.
- This step intensifies their nutty flavor.
- Remove and let cool slightly, then lightly chop or leave whole, as you prefer.
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Ready when: Chestnuts are fragrant and show light browning at the edges
Tip: Don't toast too long or they'll dry out. 5–7 minutes is usually enough.
4
Crisp the sage
- In a small saucepan, heat 1 tablespoon of the olive oil over medium heat.
- Once shimmering, carefully add the sage leaves and cook for 1–2 minutes, stirring gently, until they turn deep green and become papery and fragrant.
- Pour the sage and oil into a small bowl and set aside to cool.
- Once cool, coarsely chop the sage.
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Ready when: Sage is deep green and papery, fragrant
Tip: Watch carefully—sage burns quickly. Have the bowl ready before you start.
5
Combine components
- In a food processor, combine the peeled charred shallots, toasted chestnuts, roasted garlic cloves, and cold crème fraîche.
- Pulse until the mixture reaches a soft, spreadable consistency with a few small chunks of chestnut remaining—it should not be completely smooth.
- This texture is crucial for the dip's appeal.
- Add the lemon juice and the remaining 1 tablespoon of olive oil.
- Pulse to combine.
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Ready when: Mixture is soft and spreadable with visible chestnut pieces and silky texture
Tip: Pulse gently—overmixing turns it into a smooth paste and loses the pleasant chunky texture.
6
Season to taste
- Transfer the dip to a bowl.
- Taste and season generously with sea salt and black pepper.
- Add a pinch of nutmeg if desired for a subtle warm spice note.
- Stir to combine.
- Taste again and adjust seasonings.
- The dip should taste balanced between the sweetness of the shallots and chestnuts, the savory umami of the roasted garlic, and the brightness of the lemon.
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Ready when: Flavors are balanced and taste consistent throughout
Tip: Taste as you season. It's easier to add more salt than to remove it.
7
Finish and serve
- Transfer the dip to a serving bowl.
- Drizzle the reserved crispy sage and sage oil over the top.
- If desired, add a final drizzle of extra-virgin olive oil and a pinch of fleur de sel.
- Serve at room temperature or slightly chilled with crusty bread, crackers, roasted vegetables, or crudités.
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Ready when: Dip is plated and garnished, ready to serve
Tip: The crispy sage garnish is not only beautiful but adds a textural contrast to the silky dip.

Good to know

Tips

Charring the shallots is the backbone of this recipe—don't skip it or rush it. The blackened exterior and caramelized interior are what give the dip its sophisticated depth.
Roasted garlic, not raw, is essential. If you don't have roasted garlic on hand, roast 4–5 cloves wrapped in foil at 375°F (190°C) for 25–30 minutes until very soft.
Keep the crème fraîche cold until the last moment. Pulsing cold crème fraîche into warm or room-temperature ingredients helps the dip stay luxuriously silky.
This dip is wonderful on warm crusty bread, but also excellent with roasted root vegetables, crackers, or celery. Serve it as a savory appetizer at a dinner party or with drinks.

Make ahead

This dip tastes even better made 1–2 days ahead, as the flavors meld and deepen. Prepare through step 6, cover tightly, and refrigerate. On serving day, make the crispy sage garnish fresh and add just before serving for maximum crispness.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. The dip will firm up when cold; let it come to room temperature for 15 minutes before serving for the best texture and flavor. Freeze for up to 3 months (though the texture will be slightly softer when thawed). To reheat frozen dip, thaw in the refrigerator overnight, then bring to room temperature.

Substitutions

crème fraîche, cold → Greek yogurt or sour cream. Use the same amount. The dip will be slightly tangier and less rich, but still delicious.
roasted chestnuts, whole or halved → Roasted hazelnuts or walnuts. Use the same weight. Hazelnuts provide a similar subtle sweetness; walnuts add more earthy depth.
fresh sage leaves → Fresh thyme or crispy shallot chips. For sage: use the same amount and crisp the same way. For shallot chips: thinly slice extra shallot, fry until golden, and use as garnish.
roasted garlic cloves → 2–3 cloves of fresh minced garlic. Fresh garlic will be sharper and more pungent. Start with 2 cloves and add more to taste.