Serve this creamy blue cheese and onion dip with fresh vegetables and crackers.

Blue Onion Dip

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 pepper, to taste
1/4 cup sun-dried tomatoes, chopped (optional)

1. 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.
2. 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.
3. Stir in sun-dried tomatoes, if desired.
4. 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.