Friday, March 15, 2013

Caramelized Onion Guinness Dip

Cook time: 20 minutes            |           Total time: 40 minutes           |             Yield: 2 cups

. 1 tablespoon Olive oil
. 2 onions

. 2 cloves garlic
. 8 ounces cream cheese, softened
. 2 1/2 cups shredded sharp cheddar cheese
. 1 tablespoon Dijon mustard
. sprinkle of kosher salt and pepper
. 1 cup cold Guinness draft beer
. 2 tablespoons chopped fresh parsley (plus, more for garnish)
. dash of hot sauce (sriracha, or tabasco), or to taste
. Crackers, chips or bread, to serve

1. In a large skillet over medium, heat the olive oil. Add the onions & cook, stirring occasionally, until browned and caramelized, about 15 minutes. Add garlic and sautee for 5 minutes.
2. Once the onions and garlic have cooled, combine them, cream cheese, shredded cheddar, & mustard in food processor. Sprinkle in a pinch of salt and pepper & pulse until combined. 
3. Pour in the beer & blend until smooth. Add in the parsley & hot sauce; pulse a few more times. Taste for seasoning & add in a bit more salt, if desired.
4. Transfer the mixture to a bowl & chill for at least an hour, or overnight. Before serving, soften slightly, by letting the dip warm at room temperature. Garnish with another pinch of chopped fresh parsley. Serve with crudités, and/or crackers.

Source: Adapted from The Parsley Thief

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