2 T. olive oil
10 shallots, thinly sliced
2 c. crumbled creamy mild blue cheese (about 5 ounces)
1 c. sour cream
4 T. chopped chives (divided)
Heat oil in heavy skillet over medium heat. Add shallots and sauté until deep golden brown, stirring occasionally, about 20 minutes. Cool.
Blend blue cheese and sour cream in processor until smooth. Season to taste with salt and pepper. Transfer mixture to medium bowl. Mix in shallots and 2 T. chives. Cover and refrigerate at least 2 hours. (Can be made one day ahead. Keep refrigerated.)
Sprinkle dip with remaining 2 T. chives. Serve with baguette and crudités.
Source: Epicurious.com, Bon Appetit, November 2007
Prepared by: Margo for the October 2007 meeting.