So, this Guinness Irish Cheese Dip is literally my new favorite thing. It’s essentially a hot bubbling pub cheese dip with caramelized onions – one of my old favorite things. Seriously, soooooo good.
Don’t Forget the Onions
Yes, caramelizing onions takes patience and time and you need to be present for the whole process. Believe me, it’s easy to set the heat too high, get distracted and turn your onions into a charred black goo that sets off fire alarms and has to be triple soaked just to begin to clean up the mess.
The key to great caramelized onions is simple – watch your heat, stir often, and literally just keep an eye on the damn things.
My Goodness my Guinness
Could we really call this an Irish Cheese Dip without Guinness? Maybe, but it wouldn’t be nearly as good. As with most recipes that feature beer, you don’t really actually taste the beer. Rather, you taste all the underlying flavors, so even you beer haters out there will love it.
Adapted from Simply Scratch
1 rye bread
4 tablespoons unsalted butter
1 large yellow onion, thinly sliced
8 ounces softened cream cheese
7 ounces Dubliner cheese, by Kerrygold, grated
1/4 cup mayonnaise
1/4 cup Guinness beer
Preheat your oven to 400°. Place the bread onto a rimmed, metal sheet pan. Brush both sides with olive oil and sprinkle with a few pinches of kosher salt. Bake for 10 to 12 minutes. Flipping the slices halfway through. Once cool, cut the toasts in half.
Meanwhile, heat a 10-inch cast iron skillet on medium-low and melt 2 tablespoons of butter. Add in the sliced onions, sprinkle in a generous pinch of salt and toss to coat. Cook slowly, tossing occasionally until the onions are softened and eventually turn golden brown about 25 minutes.
In a medium bowl, add the cream cheese, 4 ounces of the grated Dubliner cheese, mayonnaise and the caramelized onions. Pour in the Guinness and stir until all of the ingredients are incorporated.
Spread the mixture back into the cast iron skillet, sprinkle with the remaining cheese and bake for 25 to 28 minutes. Allow the dip to cool for 10 to 15 minutes before serving with the toasted rye slices.