Hot Cheese and Caramelized Onion Dip

Ingredients

• 1 large package (250g – 8 oz) of cream cheese, at room temperature
• 1 small onion, sliced
• 1 tbsp of butter
• 2 tbsp (30ml) of beer
• pinch of sugar
• 1 cup (65g) of sharp cheddar cheese, shredded
• 1 tsp (5ml) of honey
• 1.5 tsp (7.5ml) of grain mustard
• 1 tsp of dried thyme
• 2 tbsp (30 ml) of Jameson Irish Whiskey
• Salt and pepper
• Cayenne pepper (optional)

Instructions

1. Place the the sliced onion (1 small), beer (2tbsp – 30 ml), sugar (pinch) and butter (1 tbsp) in a pan over medium heat;
2. Allow the onions to cook slowly (about 15 minutes) until they begin to color and caramelize;
3. While the onions are cooking, place the softened cream cheese (1 large package – 250g), honey (1tsp -5ml), grain mustard (1.5 tsp – 7.5 ml), thyme (1 tsp), grated sharp cheddar (1 cup – 65g) and beer (2tbsp – 30ml) in a bowl and mix together until well blended;
4. Add the carmelized onions to the cream cheese mix and stir to blend;
5. Return the pan that the onions cooked in to the heat and deglaze with the Whiskey (2tbsp -30ml). Scrape the bottom well. The alcohol will boil off and you will be left with a small amount of syrupy liquid (about 1 tsp). Add to the cream cheese mixture;
6. Season with salt and pepper and place in an oven proof ramekin (can be prepared ahead and kept in the fridge until you are ready to serve);
7. When you are ready to serve, preheat your oven to 350°F (175°C);
8. Cook the cheese dip for about 20 to 25 minutes (middle oven). It will begin to bubble and colour;
9. Sprinkle a little cayenne pepper on top and serve warm with pita/naan or corn chips.