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.
- 2 T butter
- splash of olive oil
- 2 sweet onions, peeled and diced
- 8 oz block of cream cheese, at room temperature
- 1 C organic sour cream
- 1/4 C porter
- freshly ground salt
- freshly ground pepper
- 1/2 t smoked paprika
- dash of ground coriander
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.