Caramelized Shallots and Blue Cheese Dip
blue cheese, room temp.
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.
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.
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.