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Caramelized Shallot and Blue Cheese Dip
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You'll absolutely flip for the tang and rich creaminess of this dip, courtesy of master cheese maker and chef, Nathan Berg, of Castle Rock Organic Dairy, located in Osseo, WI. Other local blue cheeses would work as well.
serves 12


2 tablespoons olive oil

1 1/2 cup shallots, peeled and thinly sliced

16 ounces mascarpone cheese

3/4 tablespoon cayenne pepper

1 1/2 tablespoons granulated garlic

8 ounces Castle Rock organic raw milk blue cheese, crumbled

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  1. Heat oil in a medium saucepan over medium-low heat. Add shallots. Cover and cook, stirring occasionally until shallots are a deep golden brown. About 20 minutes. Cool.
  2. Whisk together mascarpone, cayenne pepper and garlic in a medium bowl.
  3. Crumble blue cheese and stir into mascarpone with a rubber spatula until the combination becomes somewhat smooth.
  4. Stir in caramelized shallots. Season to taste with salt and freshly ground black pepper. Cover dip and refrigerate at least 2 hours before serving to allow flavors to blend.
  5. Serve chilled or at room temperature with crudites, pears, crackers, crusty wedges of rustic bread or with any cut of beef or grilled steak.
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