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Thinly slice the shallots and add to a saucepan with olive oil. Turn heat to medium heat and once it simmers, turn it to medium low mixing often until golden.
Add the cream cheese to a food processor and process until smooth.
Add the oysters, 2 tbsp chives, 2 tbsp of the parsley, 2 tbsp dill, white pepper, onion powder, pepperoncini, the brine, lemon zest, lemon juice, honey, anchovies if using, franks, sour cream and mayo. Process until smooth. Adjust for salt and lemon.
Mix in the chopped jalapeños and parsley stems. Chill for 20-30 min. The longer it sits, the flavors meld together.
Layer dip, chives, parsley and crispy shallots as shown in the video.
Serve with chips.