Blue Cheese and Carmelized Shallot Dip

Ingredients:

For the dip, you’ll need:
1.5 cups shallots, thinly sliced or small dice
4 oz crumbled blue cheese (I used gorgonzola)
3/4 cup mayo (I used reduced fat)
3/4 cup sour cream (again, I used reduced fat)
Squeeze of lemon (not pictured)
Salt & pepper to taste

Step 1:

Finely slice your shallots. Actually, you should probably do a small dice right now. You can either chop them now, or chop them later.

Step 2:

Heat a little oil in a saucepan over low heat. Let the onions cook, stirring only occasionally, until a lovely golden brown.

Step 3:

If you only sliced them, let them cool and chop them fairly fine. Mix all ingredients together, incorporating a squeeze of lemon at the end. I found this dip to be incredibly rich, so the lemon helped. I really can’t imagine making it with full-fat sour cream and mayo. In fact, I may even use fat-free sour cream next time.

It may not look like much, but it’s really very tasty and super easy. Serve with crudités (bite-sized veggies), bagel chips, pita chips, low-salt pretzel sticks, rye crisps, etc.