Blue Cheese Dip With Caramelized Shallots Food

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SHALLOT-BLUE CHEESE DIP



Shallot-Blue Cheese Dip image

Perfect party fare, this five-ingredient dip is a treat on baked potatoes, too. -Alisa Pirtle, Browns Valley, California

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 cups.

Number Of Ingredients 6

1-1/2 cups thinly sliced shallots
1 tablespoon canola oil
3/4 cup reduced-fat mayonnaise
3/4 cup reduced-fat sour cream
1-1/2 cups crumbled blue cheese
Assorted fresh vegetables

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.

Nutrition Facts : Calories 116 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 276mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

BLUE CHEESE DIP W/CARAMELIZED SHALLOTS



BLUE CHEESE DIP W/CARAMELIZED SHALLOTS image

Categories     Cheese     Appetizer

Yield 8 servings

Number Of Ingredients 6

2T olive oil
10 shallots, thinkly sliced (about 2C)
2C (5oz.) creamy blue cheese
1C sour cream
4T shoped chives, divided.
Toasted baguettes and crudites

Steps:

  • Heat oil in heavy skillet over medium heat; add shallots and saute' until golden brown (about 20 min). Cool Blend blue cheese and sour cream until smooth, season with s&p. Mix in shallots and 2T chives. Cover and refrigerate 2 hours. Sprinkle remaining chives before serving.

CARAMELIZED SHALLOTS AND BLUE CHEESE DIP



Caramelized Shallots and Blue Cheese Dip image

I love a good dip!

Provided by Ronda Krouch

Categories     Cheese Appetizers

Time 30m

Number Of Ingredients 6

1 Tbsp vegetable oil
11/4 c shallots, sliced
3/4 c mayonnaise
3/4 c sour cream
4 oz blue cheese, room temp.
salt and pepper to taste

Steps:

  • 1. Heat oil in heaavy medium saucepan over medium low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes.
  • 2. Cool, whisk together mayo and sour cream in medium bowl to blend add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season with salt and pepper.
  • 3. Cover dip and regrigerate untill flavors blend, about 2 hours. (can be made 2 days ahead. Keep refrigerated.) Serve dip chiled or at room temp. ENJOY.

BLUE CHEESE DIP WITH CARAMELIZED SHALLOTS



BLUE CHEESE DIP WITH CARAMELIZED SHALLOTS image

Categories     Appetizer     Quick & Easy

Yield 8-10 servings

Number Of Ingredients 6

2 T. Olive oil
10 shallots, thinly sliced (2cups)
2 c. crumbled creamy blue cheese (about 5 oz)
1 c. sour cream
4 T. chopped chives (divided)
toasted baguette slices/veggies

Steps:

  • Heat oil and suute shallots until golden brown, about 20 minutes, cool Blend blue cheese and sour cream in processor until smooth. Season with salt & pepper. Transfer to bowl and mix with shallot mixture & 2 T. of chives. Cover and chill at least 2 hours. When served top with remaning 2 T. chives

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  • Place a large skillet on the stove and turn on the heat to medium high. Add the vegetable oil and shallots. Once the skillet is hot and the shallots begin to cook, turn the heat down to medium low. Continue to cook the shallots until they are golden to dark brown. You will need to stir the shallots on occasion so that they do not burn. The process of caramelizing shallots takes some time, at least 20 minutes, and you should pay attention to them. I often need to adjust my heat either up or down to prevent them cooking too fast and burning. Once done, set aside to cool slightly.
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  • Stir in the caramelized shallots and taste for seasoning. It is a good idea to taste with the chip or vegetable you are serving the dip with, before you add more salt.
  • Cover the dip with plastic wrap and place in the refrigerator for 2 hours for the flavors to meld together.


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