Thursday, November 17, 2005
Blue Cheese and Caramelized Shallot Dip
This is a great dip from Bon Appétit. Creamy blue cheese and succulent caramelized shallots marry for a taste sensation better than any onion dip! Serve it with chips or vegetables, or spread it on fresh bread. Makes about 2 cups.
Ingredients:
1 T. vegetable oil
1-1/4 c. thinly sliced shallots (about 4 oz.)
3/4 c. mayonnaise
3/4 c. sour cream
4 oz. blue cheese, room temperature
Step-by-step:
1. Heat oil in a heavy saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
2. Whisk together mayonnaise and sour cream. Add blue cheese. Using a rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip with salt and pepper, to taste.
3. Cover dip and refrigerate until flavors blend, about 2 hours, and up to 2 days. Serve chilled or at room temperature.
Ingredients:
1 T. vegetable oil
1-1/4 c. thinly sliced shallots (about 4 oz.)
3/4 c. mayonnaise
3/4 c. sour cream
4 oz. blue cheese, room temperature
Step-by-step:
1. Heat oil in a heavy saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
2. Whisk together mayonnaise and sour cream. Add blue cheese. Using a rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip with salt and pepper, to taste.
3. Cover dip and refrigerate until flavors blend, about 2 hours, and up to 2 days. Serve chilled or at room temperature.
Labels: appetizers
