Preheat oven to 425°. Cut shallots in half. Place shallots and garlic on a parchment lined small baking sheet. Drizzle with olive oil and season well with salt and pepper. 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). Remove and discard papery skins from shallots and garlic, and coarsely chop shallots and garlic. Mix into sour cream with half of the green onions and parsley. Top with everything seasoning and with remaining parsley and chives.

Serve dip with chips, crackers, toasted pita or french bread, celery, cucumber slices, sweet peppers, anything!