In a lg skillet, saute shallots in oil until soft.
Reduce heat to med low- cook shallots for 25-30
mins until deep golden brown, stir occasionally.
Cool to room temp.
in a sm bowl, combine mayo and sour cream. stir
in blue cheese and caramelized shallots. Cover
and refridge for at least 2 hours.
Serve with veggies or crackers
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