Blue Cheese and Carmelized Shallot Dip

Jan 04, 2007 by kiteless | 1 Comments| Share it:   



1 rating


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 5

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  • 1.5 cups shallots thinly sliced or small dice
  • 4 oz blue cheese (crumbled)
  • 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.

Now that you have learned how to make blue cheese and carmelized shallot dip, please be sure to view these other dip recipes. Also, you will love these American recipes.


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1 Comment

user does not have an avatar Michelle

Sep 11, 2010

We loved this recipe.  1c of vidalia onions replaced shallots and we used non-reduced fat ingredients. One of our friends that wasn’t too keen on blue cheese dip really enjoyed this and ate it with raw veggies and chicken wings. I personally added a little hot sauce to mine.
Thank you for a great recipe.

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