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
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.
Makes about 2 cups.
My notes: This dip is very easy to put together and has lots of flavor. I followed the advice of the reviewers on Epicurious and chopped the shallots instead of slicing in order to avoid having stringy bits of shallot in the dip. I also prepared it a day ahead of time and the flavor of the shallots definitely came through much better the next day. I served it with kettle cooked potato chips and garlic pita chips.
I talked about this recipe here: Something sweet and something savory...