Serve this creamy blue cheese and oniondip with fresh vegetables and crackers.
Recipe: Blue Onion Dip
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups yellow onions, quartered, thinly sliced
1/2 cup shallots, thinly sliced
1 tablespoon apple cider vinegar
1 1/2 cups cottage cheese1 cup (8 ounces) Wisconsin Blue Cheese
2 teaspoons fresh tarragon, chopped
2 to 3 tablespoons milk
Salt and pepper, to taste
1/4 cup sun-dried tomatoes, chopped (optional)
Makes 2 3/4 cups.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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