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Bleu Cheese & Caramelized Shallot Dip

Source of Recipe

Bon Appetit, March 2001


Recipe Introduction

Delicious dip. Very rich. I followed the advice of some of the people who reviewed the recipe online and chopped the shallots. I also think that you could use up to twice that amount of shallots called for. Use really good bleu cheese - you will be glad you did.

List of Ingredients

1 tablespoon vegetable oil
1 1/4 cups thinly sliced shallots (about 4 ounces)
3/4 cup mayonnaise
3/4 cup sour cream
4 ounces bleu cheese, room temperature




Recipe

Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
Whisk together mayonnaise and sour cream in medium bowl to blend. Add bleu cheese. Using rubber spatula, mash mixture until smooth [NOTE: I used a hand mixer for this]. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.

Makes about 2 cups.