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Author Notes: I am from Wisconsin. When thinking of my home state, it's hard not to think about beer, brats, cheese, and the Packers. This is my homage to cheese heads everywhere! This dip has a cold and a hot variation depending on how you want to serve it. —hardlikearmour
Makes about 4 cups
- 3 tablespoons grapeseed or other neutral oil
- 2 large yellow onions, halved and thinly sliced (about 6 cups)
- 1 teaspoon kosher salt
- 2 cloves garlic, thinly sliced
- 12 ounces bottle beer (strong ale preferred - I used Deschutes Jubelale)
- 1 1/2 tablespoons whole grain mustard
- 1/4 - 1/2 teaspoons cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2 - 3 teaspoons prepared grated horseradish
- 4 - 5 splashes Worcestershire sauce
- 1 cup sour cream
- 12 ounces extra sharp white cheddar, shredded (plus additional 4 oz for hot dip option)
- 4 - 5 scallions white and green parts, thinly sliced, reserve some green for garnish
- Heat oil in large saute pan over medium heat, then add the onions. Cook stirring occasionally until softened, then add the kosher salt. Continue cooking, scraping the bottom of the pan stirring occasionally until the onions are nicely caramelized. Add garlic and saute, stirring continuously for about a minute, or until the garlic is fragrant. Add the beer, and raise the heat to medium - high. Cook until the beer and onion mixture is reduced to about 3/4 cup, then remove from heat and let cool for 5 or so minutes.
- Place onion mixture into the work bowl of your food processor, with the cutting blade attachment. Add the mustard, cayenne, pepper, horseradish, and Worcestershire. Pulse to combine into a coarse purée. Add sour cream and cheddar, then pulse to combine. Taste and adjust seasoning as desired. Stir or pulse in scallions. Transfer to serving dish and sprinkle with reserved green scallion. Serve with crudités, pita chips, or bread sticks.
- Hot Option: Shred an additional 4 oz of extra sharp cheddar. Mix about 3/4 of the cheese with 1 tablespoon corn starch, then stir into the dip mixture. Transfer to a 1 & 1/2 to 2 quart casserole dish, then sprinkle top with remaining cheese. Bake at 400º F until edges are nicely brown and bubbling, and cheese on top is melted approximately 14 to 18 minutes. Sprinkle with reserved green onion. Serve fondue style with crusty bread, bread sticks, blanched cauliflower, or for a very Wisconsin experience some sliced cooked bratwurst.
- This recipe was entered in the contest for Your Best Recipe with Beer
- This recipe was entered in the contest for Your Best Fondue
- This recipe was entered in the contest for Your Best Dip