A tasty onion dip using Summit IPA. Inspired by a recipe found at the outstanding website Cooking and Beer, this is a perfect party dip for any season.Although this onion dip is baked, you can let it cool to room temp for summer beer bashes! And, of course, some fine MN beer makes the onions (and peppers) extremely flavorful.
Ingredients
3 Tbsp unsalted butter- 1 Tbsp olive oil
- 2 Tbsp brown sugar
- 1 tsp salt
- 3 medium yellow onions, diced. Vidalia onions even better
- approx. 1/3 each green, orange and red pepper, diced
- 1/2 cup Summit IPA
- 1/2 cup mayo
- 1/4 cup cream cheese, softened to room temperature
- 1/4 cup sour cream
- 4 slices thick-cut bacon, cooked until crisp and chopped
- 2 ounces swiss cheese, grated
- 2 ounces sharp white cheddar cheese, grated
- 2 ounces gruyere cheese, grated
- crusty bread or tortilla chips, for serving
Directions
Open bottle of Summit IPA. Measure out 1/2 cup for recipe. Consume rest of bottle. Not a bad way to start, right? Now, combine the butter and olive oil over medium-hight heat in a large non-stick 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 30 minutes. Add the peppers and continue cooking for another 15 minutes.
Once the onions have just begun to brown, add the Summit IPA and turn the heat back up to medium. Keep stirring occasionally and cook until the beer has cooked in and evaporates and all you have left are the caramelized onions and peppers. This will take 5-10 minutes. Remove from heat and set aside to cool slightly. This is hard work. Open another Summit IPA. Consume at a pace that works for you.
Preheat your oven to 400°F.
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 a mixture of about 1-2 ounces of all three cheeses to sprinkle on top). Add the IPA caramelized onions and peppers to the mixture and stir to combine.
Pour the mixture into an 8×8 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. Cook under broiler for a few minutes if you want the top browner.
Serve with crusty bread or tortilla chips. And more Summit IPA.