Caramelized Shallots & Bleu Cheese Dip

Hey Guys! This is Chef Lewis.I grew up in North Alabama around all different kinds of food.Both sides of my family had great cooks with one important attribute: an adventurous spirit.My mothers’ parents were always entertaining,so they were always looking for new & exotic dishes.I remember my Nana Mary saying that she was making pizza in the 50′s.That may not sound like a big deal,but I assure you that a pizza in Florence,AL in the 50′s was a bit unusual.Her husband (Pappaw) was always in charge of the meat.One of my greatest memories with him is when just he & I went to Atlanta in the mid 80′s to pick up his “Big Green Egg”. Yet again,in 1985 there were not a lot of Japanese smokers in North Alabama.My Nana Jean on the other side was the traveler.She was always re-creating dishes that she had eaten while she was on vacation.I remember helping her prep the vegetables for her shrimp creole when I was only 8 years old. It really is no wonder that I always wanted to be a cook.I left home to go to culinary school & have been cooking  professionally for the last 20 years.

Here is a recipe that is a little different from the usual French Onion Dip.My grandmother & I have made a version of this for years for our catering clients.I jazzed it up a little bit,so I hope you enjoy my modern twist on a classic!

1 tbsp. olive oil (not extra virgin) or vegetable oil

1 & 1/2 cups sliced shallots (you can use red onions if desired)

4 oz. cream cheese (softened)

1 cup sour cream

4 oz. bleu cheese

1 clove of garlic minced

Saute’ the shallots & garlic in the oil.(8-10 mins.) Let cool for about 5 mins. Add sour cream & cream cheese. Mix well. Gently fold in bleu cheese. Serve immediately with pita chips