Day 3 of Super Bowl dip recipe frenzy. What do you get when you combine two all-time favorite classic American dips? You get the ultimate onion dip and the ultimate blue cheese dip. I guess whatever camp you belong to, will determine your name for this wonderful double classic dip recipe. I call it, Blue Cheese Dip with Caramelized Shallots.
Both onion dip and blue cheese dip have been around for decades, at least my lifetime and probably longer. So, bringing the two dips together seems inevitable. I love blue cheese dip and onion dip equally. To be honest, French Onion Dip made from the spice packets is a guilty pleasure of mine. I pounce on it whenever it is served.
Also, Onion dip opens my childhood memory treasure chest. One potato chip scoop of onion dip and the summer days of my childhood materializes. With each bite I am rewarded with welcomed memories of my family picnicking on our sailboat in the San Francisco Bay, dipping into onion dip, eating burgers, and drinking 7-Up. I can hear my parents voices clearly, Mom exclaiming, “Oh Dunny….,” and my dad standing at the stern on top of the deck, responding, “Whaaat?!” with a huge grin. I can feel the warmth or the welcome sun while the wind blows beyond our sheltered cove. Wind. There is always wind. Oh, what sweet memories get stirred up as I dig in.
Despite my confessed love of French Onion dip spice packet, I am going to ask you to put it down and walk away. I did. You do not need to add extra salt, onion powder, and artificial flavor to make appetizers with delicious onion flavor. Nothing more than adding caramelized onions are needed to develop that rich and sweet onion flavor. Because shallots are so small, it will take about 20 minutes to caramelize. Once the shallots of caramelized and cooled, it takes an additional 5 minutes to mix all the ingredients together. So there you have it, delicious blue cheese dip with caramelized shallots ready to dig into. It is that easy and tastes better the longer you let it rest before serving. A perfect party dip recipe.
Classic appetizer recipes are ageless and this recipe proves to be no exception. This recipe dates back to March of 2001 from Bon Appetit Magazine. The recipe is a feature by Rick Rodgers. He presented a collection of easy and delicious dip recipes, but his recipe for blue cheese dip with and caramelized shallots stood out to me. In his article, Rick Rogers says you can make this recipe three days in advance. Well you can, but the color of the caramelized shallots will bleed into the sour cream and get darker with every day. It tastes fine, but the look is not as fresh as one might want to present to a party. I would make the dip at most 24 hours in advanced and it will still look bright and creamy.
Easy Super Bowl Appetizer Dips
Additional ideas for Blue Cheese Dip with Caramelized Shallots
All that talk about burgers made me hungry for one, and I thought how delicious the Blue Cheese Dip with Caramelized Shallots would taste as a topping for a juicy hamburger. This is an easy adaptation for a hamburger with blue cheese and caramelized onions. I am craving one now.
Food memories and food dreams, who knew how powerful a simple dip could be.
Blue Cheese Dip with Caramelized Shallots
- 1 Tb vegetable oil
- 1 ¼ cup / 4oz thinly sliced shallots 2-3 large shallots
- ¾ cup mayonnaise
- ¾ cup full fat sour cream
- 4 oz blue cheese room temperature (I used French Bleu D’Auvergne)
Place a large skillet on the stove and turn on the heat to medium high. Add the vegetable oil and shallots. Once the skillet is hot and the shallots begin to cook, turn the heat down to medium low. Continue to cook the shallots until they are golden to dark brown. You will need to stir the shallots on occasion so that they do not burn. The process of caramelizing shallots takes some time, at least 20 minutes, and you should pay attention to them. I often need to adjust my heat either up or down to prevent them cooking too fast and burning. Once done, set aside to cool slightly.
In a medium bowl add the sour cream and mayonnaise. Stir until evenly combined. Add the room temperature blue cheese and use the side of your spoon or rubber spatula to stir and smash the blue cheese into the sour cream mixture. You want to have different size chunks of blue cheese blended into the sour cream.
Stir in the caramelized shallots and taste for seasoning. It is a good idea to taste with the chip or vegetable you are serving the dip with, before you add more salt.
Cover the dip with plastic wrap and place in the refrigerator for 2 hours for the flavors to meld together.
Serve cold or at room temperature in a decorative small dish with potato chips or crudité. This dip will keep for three to four days in the refrigerator.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
My family knows, they can always give me a cookbook as a gift. It does not matter if the cookbook is an older publication or a new one, I will always welcome any addition to my collection. This year my husband gave me The Baking Bible Cookbook by Rose Levy Beranbaum. I am familiar with Rose Beranbaum’s work because I own another book of hers, The Cake Bible. She is a one of a kind baking guru and a significant authority about the science involved with baking. If you are curious about culinary science, she is the number one resource. Learning from her cookbooks will make you a better baker.
As I turned each page of my new book I made mental notes to myself of baking projects to try later. Ultimately, my goal was to find inspiration for something I could make immediately. Upon first sight of her recipe Stilton Baby Blue Cheesecakes, I decided this was the one. These baby cheesecakes enriched with blue cheese instantly grabbed my attention. They were beautifully photographed with slivers of Bosc pears draped over their tops. Additionally, the crust of the baby cheesecakes is made with one ingredient, crushed walnuts. They are a new twist on the classic pairing of walnuts and blue cheese. Add some champagne to serve with these baby blues and you have an elegant party spread for all to enjoy.
Another great feature of these baby cheesecakes is the blue cheese itself. The combination of blue and cream cheese creates flexibility for the cheesecakes to be served as either an appetizer or a dessert. I can add additional blue cheese to make them more savory, or less to make them sweeter for dessert. As well, they can be made in advance, which is always a plus. I am not usually a cheesecake fan, however this recipe for baby cheesecakes came across as a pleasant surprise. They are savory, sophisticated and unexpected all in one bite.
One change I made to the original recipe was to switch the type of blue cheese. The original recipe called for Stilton cheese, which I like, however I love Point Reyes Blue Cheese. It is creamier and not as sharp as Stilton, yet still maintains that distinctive blue bite. This is my favorite blue cheese, and is made in the sacred land of my childhood, the Point Reyes National Seashore in California. I can’t help myself when it comes to Point Reyes Blue Cheese or any of the other cheeses from Cowgirl Creamery. Their cheeses remind me of home and help me feel connected to this treasured seashore.
Dinner Ideas when serving Point Reyes Blue Baby Cheesecakes
Serve Point Reyes Blue Baby Cheesecakes as a cheese course along with fresh and/or dried fruits at the end of the meal.
My new book, The Baking Bible, has been christened and I have a new recipe using one of my favorite cheeses. Point Reyes Blue Baby Cheesecakes are an elegant, versatile and creamy bite of bliss.
Cheers to a beautiful, happy and healthy 2017. Enjoy!
Helpful Hints Making Point Reyes Baby Cheesecakes:
- If using a metal muffin pan, do not skip the step of placing parchment paper into each muffin cup. Even if you have a non-stick pan the parchment will make it a lot easier to lift the baby cheesecakes out of the cups. Additionally, the parchment paper will stick to the pan so you will not have to pull the paper off the bottoms.
- Boil water in a tea kettle and then pour into a medium bowl. Use the hot water to heat up a metal spatula or knife and then wipe clean with a kitchen towel. The heated and cleaned knife will make lifting the cheesecakes out of the tins easier and smooth out the edges.
- Garnish the baby cheesecakes with fruit, nuts or minced arugula combined with chopped walnuts and pears. Lightly dress the greens with extra-virgin olive oil and sherry vinegar.
- If serving as an hors d’oeuvres, serve them on a multigrain cracker. It will taste great and will be easier to manage.
- For a first course serve the Blue Cheese Baby Cheesecakes with a salad of arugula and pears, lightly dressed with extra-virgin olive oil and sherry vinegar.
Point Reyes Blue Baby Cheesecakes
- 1 shy cup (84 g) walnut halves
- 1/4 cup plus 2 TB (75 g) granulated sugar
- 1 Tb (9 g) cornstarch
- Kosher salt a pinch
- 1 1/3 cups (12 oz / 60 g) cream cheese at room temperature and cut into pieces
- 1/4 cup (35 g) sour cream
- 2 -3 Tb (35 - 52 g) Point Reyes Blue Cheese*
- 2 large eggs lightly beaten
Prepare the muffin pans
2 - 6 cup silicone muffin pans set on a wire baking rack and placed into a sheet pan Or 1 - 12 cup muffin tin.
For the silicone muffin pans - lightly coat the muffin pans with cooking spray then place them on a wire rack set in a baking sheet.
For the muffin tin - coat each muffin cup with shortening or butter and cut small circles of parchment paper to set in the bottom of each cup. Lightly spray each cup with cooking oil spray.
Toast the walnuts
Set the oven rack in the middle of the oven and pre-heat the oven at 350˚ F/175˚ C/Gas Mark 4. Let the oven heat up for twenty minutes before you toast the walnuts.
Spread the walnut halves evenly over a small baking sheet, place in the oven and toast the walnuts to bring out the oils and enhance their flavor. Toast for 7 minutes turning the walnuts over a couple of times while baking.
When finished spread the toasted walnuts over a clean lint free dish towel and fold one end over the walnuts to cover. Place your hands over the covered walnuts and gently rub back and forth to loosen and remove the walnut skin. Rub off as much of the walnut skins as you can and place the walnuts in the bowl of a food processor. Discard the skins.
Lower the oven temperature to 225˚ F/107˚ C
Pulse the food processor to finely chop the walnuts. You want an even consistency without turning the walnuts into flour.
Spoon 1 Tb of ground walnuts into each muffin cup and press down evenly to pack the walnuts together.
Using a stand mixer or hand held mixer, mix the sugar, cornstarch and salt until just mixed together. Add the cream cheese and beat on low speed until the ingredients are evenly combined. Increase the speed to medium and beat until very smooth, about 1 minute. Scrape the batter down the sides of a bowl.
In a small bowl, mix together the sour cream and blue cheese until evenly combined. A fork is great for this job. Add the blue cheese mixture to the cream cheese and mix together on low speed until just combined, about 15 seconds.
Add the lightly beaten eggs and mix until evenly combined. The batter consistency should resemble sour cream.
Pour the cheesecake batter into each muffin cup almost up the top, about 1.8 oz/50 g in each muffin cup. Smooth over the tops of each cheesecake with an offset spatula.
Bake in the 225˚ F/107˚ C oven for 15 minutes. Rotate the muffin pan in the oven from front to back to encourage even baking and bake for 15 to 20 minutes longer. The muffins are done when an instant read thermometer reads 160˚ F/71˚ C. The batter will jiggle somewhat and the centers of each muffin will spring back when touched. Put muffin tin and/or baking sheet on a cooling rack.
Allow the cheesecakes to cool in the muffin pan for 30 minutes. Cover the muffin pan(s) with plastic wrap lightly coated with cooking spray and refrigerate for at least 4 hours before unmolding.
For the metal muffin pan: run a small spatula or knife, heated up with hot water, around the edge of each muffin cup. Press the spatula or knife up against the side of the pan to not scrape the sides of the cheesecakes. Clean the spatula with warm water and wipe clean with a cloth for every cheesecake. Lift the cheesecakes out of the muffin cups with a spatula. Smooth the sides of each cheesecake using a small metal spatula that has been heated with hot water and wiped clean.
For silicone muffin pans: Rose Levy Beranbaum recommends placing a baking sheet on top of the plastic wrap-covered muffin pan and turn it upside down. Then place a dish towel in very hot water. Wring out the excess water and drape it over the muffin pan. Make sure to press the hot wet towel into the recesses of the pan. Let it sit for about 2 minutes. Remove the towel and carefully lift off the muffin pan. If the cheesecakes do not release, repeat the above steps, and try again after another minute. Once released, place a second sheet pan on top of upside down cheesecakes and turn them right side up.
Place the cheesecakes on a serving platter and serve.
Store, refrigerated for up to 5 days.
*To make the cheesecakes more savory add the total 3 Tb blue cheese to the batter. If you want the cheese cakes for dessert use 2 Tb blue cheese.
© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.