THE Dip You Need For Your Tailgate Party

September 30, 2019

 

Football Season is upon us and whether you’re a diehard fan or you’re just here for the
grub, I’ve got the dip you need for your next tailgating party. I took this to a recent Star City
Brewers Guild meeting (hey, we had the games on too!!) and I’m not joking when I say this baby
got DEVOURED. Gone. Within 15 minutes!! And there was a lot of good food to be had. 

 

 

This recipe comes from www.craftbeer.com and they’ve got a lot of really neat looking
beer-based recipes to peruse from. I wanted something fairly simple and straightforward that
would be good for parties. Food’s awesome, but we’ve got other things to focus on too, ya
know? I’ll admit that I was a little hesitant about this one for some reason - maybe because I’m
not a beer cheese kinda gal, I don’t know. But .. holy balls was it good. Read on for the recipe
and my notes to go with it. So, without further ado, let’s get to it. 

 

Beer-Caramelized Onion Dip

 

Ingredients:
3 Tbsp unsalted butter
1 Tbsp olive oil
2 Tbsp brown sugar
1 tsp salt
3 medium yellow onions, diced
1⁄4 cup IPA beer
1⁄2 cup mayo
1⁄4 cup cream cheese, softened to room temperature
1⁄4 cup sour cream
4 slices thick-cut bacon
2 ounces swiss cheese
2 ounces sharp white cheddar cheese
2 ounces gruyere cheese
1 crusty bread or tortilla chips, for serving

 

Directions:

 

1) To make this delicious beer-caramelized onion dip, combine the butter and olive oil over
medium-high heat in a large skillet. Once the butter has melted, whisk in the brown sugar and 1
teaspoon of salt. Add the onions, and sauté on medium-high heat for about 5 minutes, stirring
constantly. Lower the heat to medium-low and caramelize the onions for approximately 45
minutes to an hour. Give yourself time here, low and slow is the sweet sweet key.

 

2) While the onions are caramelizing, go ahead and cook your bacon & chop it up and then
grate your cheese. You’ve got the time!

 

3) Once the onions have started turning from golden to brown (think from IPA to brown ale), add
the IPA and crank the heat back up to medium. Cook until the beer has cooked out and reduced

and all you have left are the caramelized onions. This will take 5-10 minutes. Remove from
heat and set aside to cool slightly.

 

4) Preheat your oven to 400°F.

 

5) In a medium bowl, stir together the mayo, cream cheese, sour cream, bacon, a dash of salt
and pepper and most of the cheese (reserving about 1 ounce to sprinkle on top). Add the
caramelized onions to the mixture and stir to combine.

 

6) Pour the mixture into an 8x8 inch baking dish, and smooth to even out. Sprinkle the
remaining cheese on top and bake, uncovered, for about 20-25 minutes, or until the top is
bubbly and just beginning to brown. You might want, or need, to broil this for a few minutes to
get a nice, crusty brown top.

 

7) Remove from heat and serve immediately with crusty bread or tortilla chips.

 

 

It really is that easy. We served our dip with tortilla dipping chips (the type that forms the
little bowls) - they’re super easy for scooping and pair perfectly.
If you’re debating what type of IPA to use, remember that this is a cheesy onion dip, you
just want a good, basic IPA. Leave the New England IPA or IIPA for the party itself. A good
West Coast IPA is perfect and, you’re in luck, because every local brewery tends to have one of
these!! Grab yourself a crowler, use the 1⁄4 cup for cooking and treat yourself to the rest!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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