Delicious served with fresh baguette, crackers, potato chips and/or vegetables.
Caramelized onion, bacon + beer dip
2 tablespoons DANA’S harissa olive oil (or any unflavoured extra virgin olive oil)
2 large sweet onions, thinly sliced
¼ cup beer (we use Abe Erb “buggywhip” – an IPA)
375 grams cream cheese, at room temperature
2 tsp Dijon mustard
2 tablespoons maple syrup
½ tsp cayenne
½ cup beer (we use Abe Erb “buggywhip” – an IPA)
4 pieces bacon, cooked and chopped
4 green onions, finely chopped
¾ cup grated cheddar cheese (we use smoked cheddar cheese)
Salt and pepper to taste
- Heat the olive oil in a large saute pan set over medium heat. Add the onions and saute for 10 minutes. Reduce the heat to medium-low, add ¼ cup beer and saute for an additional 10-20 minutes, until the onions are brown and starting to caramelize. Cool.
- Place the cream cheese, Dijon, maple syrup, cayenne, ½ cup beer, bacon, onions and cheddar in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the reserved onions and mix well. Season to taste with salt and pepper, if desired.
- Serve with vegetables and/or crackers and chips.