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
- 1¼ 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.