Yield Makes about 2 cups Number Of Ingredients 5 Steps:
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. 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.
Yield 2 cups Number Of Ingredients 5 Steps:
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. 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.
Time 25m Yield 2 cups Number Of Ingredients 7 Steps:
Heat oil in medium saucepan over medium-low heat until hot. Cook onion about 20 minutes or until deep golden brown, stirring occasionally. Cool. Whisk mayonnaise and sour cream in medium bowl. Add blue cheese. With spatula, mash until smooth. Stir in onions, salt and pepper. Cover and refrigerate at least 2 hours to blend flavors. Serve chilled or at room temperature.
Time 35m Yield 2 cups. Number Of Ingredients 6 Steps:
In a large skillet, saute shallots in oil until softened. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Cool to room temperature., In a small bowl, combine mayonnaise and sour cream. Stir in blue cheese and caramelized shallots. Cover and refrigerate for at least 2 hours. Serve with vegetables.
