Page 10 - Indulgence

Blue Cheese & Caramelized Shallot Dip

Blue Cheese, especially the cow’s milk cheese, Gorgonzola, from Italy, is

my all-time favorite to pair with virtually any red wine. This creation,

using blue cheese blended with mayonnaise and sour cream along with
caramelized shallots, makes a tangy, flavorful dip that begs to be enjoyed

with a multi-seed garlic cracker. Consider pairing with a dry white wine

made from Chardonnay, Sauvignon Blanc or Pinot Grigio grapes. For reds, a
flavorful wine made from Syrah, Grenache or Zinfandel grapes.

Thanks to Rabbi Steve Haught.

1 tablespoon canola oil
6 ounces shallots, thinly sliced (about 1 1/4 cups)
3/4 cup mayonnaise

3/4 cup sour cream
4 ounces blue cheese, room temperature

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.

Perfect with Lay’s Kettle Cooked Potato Chips.

Yield: ABOUT 2 CUPS