The blue cheese-shallot dip

December 12, 2008

In comments a few days back a few people asked for this recipe (which I found on Epicurious).  I served it for Thanksgiving and then made it again last week. For the record, I’m not a huge blue cheese fan – I can’t eat it on it’s own, but I’ve always liked blue cheese dressing.  This was part of my “I don’t think I’ll like it, but I’ll try it anyway” recipies (I knew my French guests would like it).

I’ve started to tweak it, I add herbs (mainly thyme) and some pepper.  I had to add salt one time, but not the other.  I don’t use mayo nor sour cream – I use Greek yogurt (which is fattier than regular yogurt here in France, but is so rich and creamy it’s worth it.  It’s also much lighter than either sour cream or mayo.)  You could use any mix of yogurt, greek yogurt, mayonaise, sour cream, ricotta, creme fraiche, etc.

Blue Cheese and Caramelized Shallot Dip

Bon Appétit | March 2001

Yield: Makes about 2 cups

Ingredients :

1 tablespoon vegetable oil

1 1/4 cups thinly sliced shallots (about 4 ounces)

3/4 cup mayonnaise (Used Greek Yogurt)

3/4 cup sour cream (Used Greek Yogurt)

4 ounces blue cheese, room temperature

Preparation :
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.   I’m relatively new to cooking and the time and low temp for carmelizing onions (shallots in this case) was a lesson – I almost ruined one bunch because I walked away from the kitchen for a few minutes – you do need to stir relatively often but still generally give them time to carmelize.

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 (and thyme). Cover dip and refrigerate until flavors blend, at least 2 hours but is much better if made at   one day ahead. (Can be made 2 days ahead. Keep refrigerated.)

Serve dip chilled or at room temperature.  (I served at Thanksgiving w veggies and with crackers, during the week we eat it just with veggies)

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