Add oil to a skillet over medium heat. Slice shallots and add to the pan. Cook for about 20-25 min on medium to low heat, stirring often. If the onions start to stick to the pan, add a little water. About halfway through, add a drizzle of balsamic glaze and continue to stir. By the end the onions should be jammy and nicely browned. Set aside and let cool.
Combine cottage cheese, sour cream, chives or spring onions, garlic powder and caramelized shallots to a food processor. Season with salt and pepper. Pulse until combined but I don’t overblend because I like to keep larger pieces of the caramelized onions in the dip for some texture.
Add oil to the skillet, about ½ inch up the side. Slice the leeks. Give rinse and start to separate the rings. When oil reaches about 360, add the leeks, making sure not to overcrowd the pan. Cook for about 1 min or until they start to brown and crisp. Transfer to a paper toweled lined plate. Repeat with remaining leeks rings.
Spoon the dip onto a plate and spread in an even layer. Sprinkle crispy leeks overtop and serve with chips, crackers, veggies or whatever you like. Enjoy!
