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Onion & Ale Dip with Root Veggie Chips

Prep Time:  20 mins.

     Cook Time:  25-35 mins.

     Serves:  8

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.

Ingredients

  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 3 cups quartered and thinly sliced yellow onions (about 3 medium)
  • Salt and pepper to taste
  • 1/2 cup amber ale
  • 1/2 small yellow onion
  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup sour cream
  • 2 Tbsp. chopped chives
  • 1 tsp. Worcestershire sauce
  • Sweet potato and/or beet chips, or cut raw veggies

Directions

  1. 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.
  2. 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.
  3. 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.

Notes