Blue Onion Dip
Serve this creamy blue cheese and onion dip with fresh vegetables and crackers.
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups yellow onions, quartered, thinly sliced
1/2 cup shallots, thinly sliced
1 tablespoon apple cider vinegar
1 1/2 cups cottage cheese
1 cup (8 ounces) Wisconsin Blue Cheese
2 teaspoons fresh tarragon, chopped
2 to 3 tablespoons milk
Salt and ground black pepper, to taste
1/4 cup sun-dried tomatoes, chopped (optional)
- In medium saucepan, over high heat, heat butter and olive oil. Add onions and shallots; stir 2 to 3 minutes. Reduce heat to low; cook 18 minutes more, stirring occasionally. Add vinegar; cook 2 minutes more, until onions are golden brown; cool.
- In food processor or blender, purée cottage cheese until smooth. Add Blue Cheese, onions, tarragon and milk; pulse to desired consistency. Season with salt and pepper.
- Stir in sun-dried tomatoes, if desired.
- Serve with fresh vegetables and crackers. Refrigerate leftover dip in airtight container up to 3 days.
Makes 2 3/4 cups.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.