4 tablespoons unsalted butter

4 large shallots, thinly sliced

1 small yellow or white onion, sliced

2 tablespoons packed brown sugar

Kosher salt

1 garlic clove, minced

8 ounces plain cream cheese, at room temperature

1/2 cup mayonnaise

1/4 cup sour cream

1 heaping tablespoon chopped chives

Freshly ground black pepper

IN A MEDIUM SAUCEPAN, melt the butter over low heat. Add the shallots, onion, brown sugar, and a sprinkle of salt and cook, stirring occasionally, until the shallots are well caramelized, 25 to 30 minutes.

Add the garlic and cook, stirring, for 1 minute. Remove the pan from the heat and let the mixture cool completely.

Transfer the shallot mixture to a cutting board and coarsely chop it.

In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese on medium-high speed until light and fluffy, 3 to 4 minutes. Add the mayonnaise , sour cream, cooled shallot mixture and chives and mix until well combined. Season with salt and pepper to taste.

Serve in a decorative bowl, with grilled bread, crudités, and/or crackers.

8 ounces plain cream cheese, at room temperature

1/2 cup goat cheese, at room temperature

1/4 cup sour cream

2 tablespoons freshly grated pecorino cheese

1 garlic clove, finely minced

2 teaspoons finely chopped fresh dill

2 teaspoons finely chopped fresh mint

2 teaspoons finely chopped fresh basil

2 teaspoons finely chopped fresh chives

1/2 teaspoon freshly ground black pepper

IN THE BOWL OF a stand mixer fitted with the paddle attachment, combine the cream cheese, goat cheese, and sour cream. Beat on medium-high speed until the mixture is fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Add the pecorino and garlic and beat for 1 minute, just to combine. Add the dill, mint, basil, chives, and pepper and beat to combine. Serve with crackers or crudités.