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    Caramelized Shallot and Roquefort Dip

    Source of Recipe


    List of Ingredients

    2 tablespoons vegetable oil
    1 1/4 cups thinly sliced shallots (about 6 ounces)
    3/4 cup mayonnaise
    3/4 cup sour cream
    4 ounces Roquefort or Danish blue cheese, at room temperature
    Salt and freshly ground black pepper, to taste Potato chips, for serving


    In a heavy-bottomed medium saucepan, heat the oil over medium-low heat. Add the shallots and cover. Cook, stirring often, until the shallots are deep golden brown, about 20 minutes. Cool completely.

    In a medium bowl, combine the mayonnaise and sour cream. Add the cheese and mash with a rubber spatula until almost smooth. Stir in the cooled shallots and season with the pepper. Cover and refrigerate until chilled, about 2 hours. Serve chilled or at room temperature with potato chips.




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