Storage:Break up the time it takes to make this dip and roast the shallots and garlic up to 3 days head. Store in an airtight ...

Immediately arrange shallots, cut sides down ... pepper in bowl of a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes.

Set lamb aside and let it rest on a cutting board. Keep pan on medium-high heat and stir in remaining olive oil and shallots. When shallots start to soften, after about 3 minutes, stir in anchovie ...

Bake shallots and garlic until softened, 40 to 50 minutes. Let cool slightly. Reduce oven temperature to 350°. In a medium bowl, combine cream cheese, Parmigiano Reggiano, mayonnaise, mustard ...