Tangy Blue Cheese Dressing

This is great on salad, as a sandwich spread, and as a dip for chicken wings. Different because of the carmelized onions. This is also good on top of crostini. From TOH, with minor adjustments by me.

• Ready In: 50 mins
• Yields: 2 1/2 cups

Ingredients

• 1  cup  vidalia onions or 1  cup  texas sweet onion, chopped
• 2  teaspoons canola oil
• 1  cup mayonnaise (may sub low fat, but flavor won't be the same)
• 1⁄2 cup sour cream (may use reduced fat)
• 1⁄2 cup buttermilk
• 1  teaspoon  hot pepper sauce
• 1⁄4 teaspoon Worcestershire sauce
• 1⁄2 cup blue cheese, crumbled

Directions

1. In a large skillet, saute onion in oil until softened. Reduce heat to medium-low; cook, uncovered for 30 to 35 minutes or until the onions are golden brown, stirring occasionally. Set aside to cool.
2. In a small bowl, whisk the mayonnaise, sour cream, buttermilk, pepper sauce and worcestershire sauce. Stir in the cheese and onion. Store in an airtight container in the refrigerator for up to 2 weeks.