Blue Cheese and Caramelized Shallot Dip with Garlicky Pumpernickel Toasts

1. 1

   In a medium pan over medium-low fire, heat the olive oil.

2. 2

   Add the shallots and cook until they are a deep golden brown in color, stirring every so often.

3. 3

   Cool the shallots on a plate that was in the freezer to speed up the coollng process.

4. 4

   Mix together mayo and sour cream in a medium bowl until blended.

5. 5

   Add the blue cheese, using a fork to break up the large chunks.

6. 6

   Stir in caramelized shallots.

7. 7

   Season the dip with salt and pepper to taste.

8. 8

   Cover and refrigerate for 1-2 hours so the flavors marry together.

9. 9

   Meanwhile pre-heat your oven to 400 degrees.

10. 10

    Lay six slices of pumpernickel bread out on a foil lined baking sheet.

11. 11

    Drizzle with olive oil and bake for 3-4 minutes, flip and drizzle with more olive oil and bake for 3-4 minutes again, until they are nice and toasty.

12. 12

    When the bread is nice and toasty and still warm, lightly rub it with the whole galic clove... remember a little goes a long way so dont overdo it!

13. 13

    Cut the toasts into sections and serve next to the blue cheese and shallot dip!

* Per serving · 4 servings · Values may vary.