I like blue (bleu?) cheese and I like caramelized onions, so this seemed like a great match. I love the stuff. Equally good on chips or on raw vegetables. I've seen this exact recipe in at least two different places, so I'm not sure where it originated. The original called for "sliced" shallots, but I think it works better with them minced. Regular or low fat mayo and sour cream work just fine here. The non-fat versions of either are atrocious and should be banned from your kitchen on principle.

BLUE CHEESE AND CARAMELIZED SHALLOT DIP

• 1 Tbsp. oil
• 4 oz. shallots (about 4 medium)
• 3/4 c. mayonnaise
• 3/4 c. sour cream
• 4 oz. blue cheese
• salt and pepper, to taste

Peel the shallots and cut them into 1/8 inch dice. In a non-stick skillet over medium heat, briefly cook the shallots until wilted. Reduce heat to medium-low, cover, and cook for about 20 minutes more, stirring occasionally. The shallots are done when they are nicely golden brown. Set aside and let cool a few minutes.

This can be done while the shallots cook. Put the blue cheese in a bowl and mash with a fork until it's in small pieces. Add the mayonnaise and sour cream and mix until blended. Mix in the caramelized shallots.

Refrigerate until shortly before ready to serve. Let stand a few minutes so it's not too cold. I find this is actually best if you let it sit in the refrigerator a few hours, or even overnight.