2 Tbsp. butter
1 Tbsp. olive oil
1 1/2 c. yellow onions, quartered, thinly sliced
1/2 c. shallots, thinly sliced
1 Tbsp. apple cider vinegar
1 1/2 c. Cottage Cheese
1 c. (8 oz.) Wisconsin Blue cheese
2 tsp. fresh tarragon, chopped
2 to 3 Tbsp. milk
Salt and pepper, to taste
1/4 c. 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, puré e 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 2.75 cups.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.