Ingredients
1-1/2 cups thinly sliced shallots1 tablespoon canola oil3/4 cup reduced-fat mayonnaise3/4 cup reduced-fat sour cream1-1/2 cups crumbled blue cheeseAssorted fresh vegetables
Preparation
In a large skillet, saute shallots in oil until softened. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Cool to room temperature.
In a small bowl, combine mayonnaise and sour cream. Stir in blue cheese and caramelized shallots. Cover and refrigerate for at least 2 hours. Serve with vegetables.
