4-5 shallots, peeled and halved
1 tablespoon olive oil
Salt and pepper to taste
¾ cup sour cream
¼ cup mayonnaise
4 ounces blue cheese at room temperature
1 tablespoon chopped chives
Preheat oven to 350 degrees. Place peeled and halved shallots in a small baking dish and toss to coat with olive oil, salt, and pepper. Cover dish with foil and roast in oven 20-30 minutes, until shallots have caramelized and are easily pierced with a fork. Allow to cool.
Combine sour cream, mayonnaise, and blue cheese and blend until smooth. Chop roasted shallots into ¼-inch pieces and add to sour cream mixture. Stir again to combine. Cover and refrigerate about 2 hours to allow flavors to meld. When ready to serve, season with salt and pepper to taste and garnish with chives. Serve chilled or at room temperature along with your favorite potato chips and raw or blanched vegetables. Dip can be prepared a couple of days ahead and kept refrigerated until needed.
Makes about 1 ½ cups