Blue Cheese and Carmelized Shallot Dip

Today was an absolutely glorious weather day.  Crisp, cool and sunny.  I decided it would be a great day for my husband and I to get out of the house and enjoy some great outdoors.  We ventured out towards Rocky Mountain National Park to a charming little town called Allenspark. 

We came upon this amazing stream that had incredible little falls.  Being a Pisces, I can never get enough water.   It was really fun hiking around the creek.

As this is the final dip in "Dips, Dinners and Desserts", I have saved the best for last.  I so love this dip that our family turned me on to.  I could eat it by the spoonful!

Blue Cheese and Carmelized Shallot Dip
Courtesy of Epicurious

1 Tablespoon vegetable oil
1-1/4 cups thinly sliced shallots (3-4 medium sized shallots)
3/4 cup mayonnaise
3/4 cup sour cream
4 ounces crumbled blue cheese, room temperature

Heat oil in heavy medium saute pan 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.  (I used my emersion blender) Stir in caramelized shallots.  Season dip to taste with salt and pepper.  Cover dip and refrigerate until flavors blend, at least 2 hours.

(Can be made 2 days ahead.  Keep refrigerated.)  Serve dip chilled with cut vegetables or kettle potato chips.

One Year Ago:  Sour Cream and Chicken Enchiladas

Dad's Dilly Dip

It as been a week since we said good-bye to Steve and Leslie and the great weekend we had with them...full of laughs, cooking, bbq and wine tasting.  I think I need to go back on South Beach again before Thanksgiving hits, UGH!!!  Once again, too much of weekend indulgence.

Since I had the opportunity to try out some new (and a few oldies) recipes, I thought I would change up my posts for the rest of this month.  For the next nine posts, I will be featuring "Dips, Dinners and Desserts".

The first dip was inspired and really more of a necessity to use up our extra herbs.  I think we bought out all the farmers market dill from here to the Wyoming border, so my husband could make his annual dill pickles.  We had such an abundance of dill that I needed to use it up quickly - so came Dad's Dilly Dip.

Dad's Dilly Dip

1 cup Best Foods Olive Oil Mayonnaise
1 cup sour cream
1-1/2 teaspoon dried parsley
3 Tablespoons fresh dill weed, finely chopped
pinch of salt

In a medium bowl combine all ingredients.  Mix together, cover and refrigerate overnight.

Serve with freshly cut vegetables or Ruffles chips.