Roasted Shallot Dip

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 cup chives fresh thinly sliced
• 3  garlic cloves unpeeled
• 1 Dash hot sauce 
• 0.8 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 20 servings lemon zest fresh crumbled cooked chopped
• 8 oz mascarpone cheese 
• 1.5 pounds shallots ends trimmed unpeeled
• 8 oz cup heavy whipping cream sour
• 2 tablespoons vegetable oil 
• 2 teaspoons grain dijon mustard whole

Equipment

• frying pan
• oven
• wire rack

Directions

1. Preheat oven to 42
2. Cut shallots in half. Toss together shallots and next 2 ingredients in a jelly-roll pan; sprinkle with desired amount of salt and pepper.
3. Bake 45 to 50 minutes or until shallots are light brown and skins are charred, stirring twice. Cool completely in pan on a wire rack (about 30 minutes).
4. Remove and discard papery skins from shallots and garlic, and coarsely chop shallots and garlic.
5. Stir together sour cream and next 7 ingredients; fold in shallot mixture.
6. Add salt and pepper to taste. Cover and chill 4 to 48 hours. Stir before serving.
7. Add salt and pepper to taste just before serving, if desired.