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Blue Cheese Dip with Caramelized Shallots
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Blue Cheese Dip with Caramelized Shallots combines two favorite dip recipes into one easy appetizer. You have the best of both blue cheese dip and onion dip in this recipe. Serve with potato chips or as part of a crudité platter. Finish making the dip at least 2 hours before you want to serve it. Can be served cold or room temperature. Recipe is from Bon Appetit March 2001 by Rick Rodgers
Author: Ginger
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Cover the dip with plastic wrap and place in the refrigerator for 2 hours for the flavors to meld together.
  5. 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.