Wisconsin Beer & Cheddar Dip - Two Ways Recipe

Name: Wisconsin Beer & Cheddar Dip - Two Ways
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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 puree. 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 crudites, pita chips, or bread sticks.
3
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 400u00b0 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.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Wisconsin Beer & Cheddar Dip - Two Ways falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wisconsin Beer & Cheddar Dip - Two Ways

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