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