Blue Cheese Dip With Caramelized Shallots Recipes

BLUE CHEESE DIP WITH CARAMELIZED SHALLOTS

BLUE CHEESE DIP WITH CARAMELIZED SHALLOTS image

Yield 8-10 servings

Number Of Ingredients 6

Ingredients

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

BLUE CHEESE DIP W/CARAMELIZED SHALLOTS

BLUE CHEESE DIP W/CARAMELIZED SHALLOTS image

Categories Cheese Appetizer

Yield 8 servings

Number Of Ingredients 6

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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 AND CARAMELIZED SHALLOT DIP

Blue Cheese and Caramelized Shallot Dip image

Categories Condiment/Spread Cheese Cocktail Party Super Bowl Low Carb Oscars Buffet Mayonnaise Blue Cheese Spring Sour Cream Shallot Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
1 1/4 cups thinly sliced shallots (about 4 ounces)
3/4 cup mayonnaise
3/4 cup sour cream
4 ounces blue cheese, room temperature

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.

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