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.