Today I want to share a super easy and really delicious appetizer that I have been making for many years and is always a favorite. The original recipe for this caramelized shallots and Gorgonzola dip came via Bon Appétit magazine about 15 years ago and, over the years, I have made a few adjustment in an effort to “lighten” it up a bit.
Like many good things, this recipe starts with a good amount of shallots that cook over low heat until they reduce, caramelize and become soft and incredibly sweet. Those sweet shallots pair so well with Gorgonzola, or any other creamy, sharp cheese, for that matter, such as Stilton or Maytag Blue cheese.
This recipe makes a big quantity, but once it is made, it can keep in the refrigerator for a good week. If you have leftovers, you can use them to top baked potatoes, or, even toss them in with some cooked pasta or steamed vegetables.
This is really nothing more than an onion dip for adult tastes. Like the onion dip of the old days however, once you start eating it, you just cannot stop, so be warned!
- 1 TBSP. olive oil
- 4 oz. shallots, thinly sliced (or chopped)
- ¾ cup Greek yogurt (or sour cream)
- ¾ cup light mayonnaise
- 4 oz. Gorgonzola cheese, at room temperature
- --- salt and freshly ground pepper to taste
- Heat the olive oil in medium saucepan over medium-low heat. Slice the shallots very thinly and add them to the saucepan. Cover and cook until shallots are deep golden brown, stirring occasionally, about 30 minutes.
- In a medium bowl, whisk together the yogurt (or sour cream) and the mayonnaise. Crumble the Gorgonzola (or blue cheese) and add it to the bowl. Using a rubber spatula, mix everything well until smooth.
- Reserve one tablespoon of the cooled caramelized shallots. Add the rest to the bowl and season lightly with some salt and pepper to taste. Cover the dip and refrigerate for about 2 hours to allow the flavors to blend. To serve, remove from the refrigerator and allow it to come to room temperature. Top with the reserved caramelized shallots. Serve with warm pita bread or pita chips and crudités.