Sunday, May 4, 2014

Porter-Caramelized Onion Dip {Cooking with Beer}


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 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

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.

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