This was also from my girls trip to Hilton Head. The aunts, mom and I all love snacking on dips, and this was a favorite of the weekend. It's really easy to make and tastes delicious.
Carmelized Shallot Blue Cheese Dip
From Epicurious
1 tablespoon olive oil
1 1/4 cups thinly sliced shallots (about 4 ounces)
3/4 cup mayonnaise
3/4 cup sour cream
4 ounces blue cheese, room temperature
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 blue cheese. Using rubber spatula, mash mixture until smooth. (I used the blender, and when I've made it at home I use my food processor) 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. It's great with pita chips or veggies.
Carmelized Shallot Blue Cheese Dip
From Epicurious
1 tablespoon olive oil
1 1/4 cups thinly sliced shallots (about 4 ounces)
3/4 cup mayonnaise
3/4 cup sour cream
4 ounces blue cheese, room temperature
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 blue cheese. Using rubber spatula, mash mixture until smooth. (I used the blender, and when I've made it at home I use my food processor) 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. It's great with pita chips or veggies.
Comments