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Wisconsin Blue Onion Dip

2 Tbsp. butter
1 Tbsp. olive oil
1-1/2 cups yellow onions, quartered and thinly sliced
1/2 cup shallots, thinly sliced
1 Tbsp. apple cider vinegar
1-1/2 cups cottage cheese
8 oz. Wisconsin Blue cheese
2 tsp. fresh tarragon, chopped
2 to 3 Tbsp. milk
Salt and pepper, to taste
1/4 cup sun-dried tomatoes, chopped (optional)

In a medium saucepan over high heat, heat butter and olive oil. Add onions and shallots; stir 2 to 3 minutes. Reduce heat to low and cook 18 minutes more, stirring occasionally. Add vinegar and cook 2 minutes more, until onions are golden brown; cool. Meanwhile, in a food processor or blender, purée cottage cheese until smooth. Add Blue cheese, cooled 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 an airtight container for up to 3 days. Makes 2-3/4 cups.

 


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