Onion & Ale Dip with Root Veggie Chips
By Terese Allen - Fall 2017 Issue
We’ve rebooted classic chips and dip with this blend of caramelized onions, fresh onion puree and local beer served with sweet potato and beet chips.
Recipe Detail Serves: 8 20 mins. Prep Time, 25-35 mins. Cook Time
Heat butter and oil in a large, heavy skillet over medium flame. Add sliced onions plus salt and pepper. Cook, stirring occasionally, until onions are very limp and golden-brown, 20 to 30 minutes. Add the ale, and cook, stirring often, until nearly all the liquid has evaporated, 3 to 4 minutes. Remove from heat and cool to room temperature.
Grate the half-onion on a fine grater to produce 2 teaspoons onion puree. Use a large spoon to beat the onion puree, cream cheese, sour cream, chives, and Worcestershire sauce into the cooled onions. Switch to a whisk and whisk the mixture until smooth. Whisk in additional salt and pepper to taste. Makes 2 cups.
Kept chilled, the dip will keep in refrigerator for several days, but return it to room temperature before serving with sweet potato and beet chips or raw cut veggies.