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Porter-Caramelized Onion Dip #NewBeersEve #FoodieExtravaganza

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Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Wendy of A Day in the Life on the Farm has asked the bloggers to celebrate New Beer's Eve. She shared: "Did you know that April 6th is New Beer's Eve? Evidently that is a thing. Let's celebrate by sharing recipes featuring the brew of your choice." Here's the Foodie Extravanganza's beer-filled line-up...


I was inspired by this dip in The Craft Beer Cookbook: From IPAs and Bocks to Pilsners and Porters: 100 Artisanal Recipes for Cooking with Beer by Jacquelyn Dodd. And we noshed on it today for a decadent afternoon snack with slices of German rye bread.

Ingredients
  • 2 Tablespoons butter
  • splash of olive oil
  • 2 sweet onions, peeled and diced
  • 8 oz block of cream cheese, at room temperature
  • 1 cup organic sour cream
  • 1/4 cup porter (or other brew of your choosing)
  • freshly ground salt
  • freshly ground pepper
  • 1/2 teaspoon smoked paprika
  • dash of ground coriander

Procedure

 In a medium skillet, melt the butter in a splash of olive oil. Stir in the onions and cook the onions until softened and beginning to turn translucent. Pour in the porter reduced to a simmer and cook until the onions are caramelized. Take care that they don't burn!


In a mixing bowl, stir together the cream cheese, sour cream, and spices. Fold in the caramelized onions until well mixed. Serve warm with bread of your favorite potato chips!

That's a wrap for this month's #FoodieExtravaganza event. We'll be back on May the 4th with - you guessed it if you're a Star Wars fan - any Star Wars inspired recipe! I'm hosting. Stay tuned.
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