This recipe was part of the The Great Beer Recipe Challenge which ended Aug 19, 2011 03:00 PM. See winners »
Blue Moon Caramelized Onion Dip Recipe
If you’re a fan of onion dip, you owe it to yourself to make this recipe! Taking the time to mix it up from scratch completely kills the standard onion soup/sour cream mix. The beer a such a great addition because it adds that extra layer of depth and helps to caramelize the onions with its sugars. I like to make this on the weekends for everyone to share – it’s not too heavy for summer days and can be scooped with whatever you have on hand. Red pepper strips and pretzels are my favorite. Enjoy!
- 2 large onions, peeled and diced
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 cup Blue Moon Belgian White Beer
- 1 small container Greek yogurt, about 7 or 8 ounces
- 1 small container sour cream, about 8 ounces
- 4 teaspoons onion powder
- sprinkling of onion salt or dehydrated onions (optional)
- In a heavy skillet, melt the butter over low heat. Add the diced onions and ¼ teaspoon of salt, stirring with a wooden spoon to coat. Allow the onions to cook, stirring occasionally for about 30 minutes.
- Add the beer when the onions are beginning to caramelize but still have a little bit to go. Continue to cook for another 10 minutes or so. You want to cook all the beer off and make sure the onions are well caramelized without being burnt.
- Remove the onions from heat and allow to cool for 10 minutes or so.
- While the onions are cooking, combine the yogurt, sour cream and onion powder in your serving dish. Mix well with a fork and refrigerate for at least 30 minutes – you want the flavors to meld for a bit.
- When the onions and dip are cool, add the caramelized onions to the top. Sprinkle the onion salt or dehydrated onions for an extra little crunch. Serve with pretzels, potato chips or veggie slices.
Member recipes are not tested by the CHOW food team.