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Blue Cheese and Caramelized Shallot Dip

Here’s a delicious blue cheese dip that can also easily be turned into a salad dressing with a little thinning by adding a little cream or half and half. Our favorite blues to use are Roquefort or Fourme d’Ambert from France, Valdeon from Spain, and Gorgonzola from Italy. Makes 2 cups


  • 1 tablespoon vegetable oil
  • cups thinly sliced shallots
  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • 4 ounces blue cheese room temperature
  • Salt and pepper to taste
  • Honey to taste (optional)


  • Heat oil in heavy saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
  • Whisk mayonnaise and sour cream together. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots.
  • Season to taste with salt and pepper. Cover dip and refrigerate until flavors blend, two hours to two days.
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