This Parmesan Beer Cheese Dip with Crispy Shallots from The Beeroness is seriously addicting! Serve is at parties or at your next football game viewing.
If you like cooking and/or baking with beer, I’m guessing you may have checked out The Beeroness by now. If not, I highly recommended visiting Jackie’s blog. Her understanding of flavors and how to pair them with beer is next level. She was one of my first serious blog crushes, and I’ve enjoyed getting to know her over the past few years and watching her work evolve. She just released her second cookbook!
She has kindly sent me copies of both books, and they’re fantastic. While her first book, The Craft Beer Cookbook, is focused on standard courses such as breakfasts, entrees and desserts, The Craft Beer Bites Cookbook is all about small plates. As the title suggests, this cookbook focuses on recipes that are perfect for entertaining. Think parties, potlucks and football food. The chapters sum it up better than I can:
- Hand Pies, Wraps & Rolls
- Handfuls, Nuts, Olives Popcorn
- Tartlets and Mini Pies
- Seafood Bites
What’s not to love about all of that? When trying to decide what to make first, I immediately looked through the dips section and found this recipe for Crispy Shallots and Parmesan Beer Cheese Dip. So many tasty words. It’s not a difficult recipe.
If you’re not used to frying things, don’t let that freak out you. No deep fryers are required. I used my meat thermometer to keep an eye on the oil temperature. If you’ve never worked with shallots (pictured above), this is a great place to start. You can find them in the grocery store near the onions and garlic. They taste like a milder, less intense flavored onion with a hint of garlic. Crisp them up and they’re a perfect topping to cheesy dip.
Parmesan Beer Cheese Dip with Crispy Shallots
for the dip
- 8 ounces cream cheese
- 4 ounces freshly grated parmesan cheese (approximately 2 cups)
- 1 tablespoon cornstarch
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2/3 cup brown ale beer
- 1/2 teaspoon kosher salt
for the shallots
- canola oil for frying
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 pound shallots, thinly sliced (approximately 1 1/2 cups)
- Preheat the oven to 350 degrees F.
- Add the cream cheese, parmesan, cornstarch, sour cream, garlic powder, onion powder, beer and salt to a food processor. Puree until smooth.
- Transfer to a baking dish or oven-safe serving bowl. Bake until warmed through, approximately 20 minutes (note: the dip will puff up slightly so leave room at the top of the dish).
- While the dip is baking, prepare the crispy shallots. Fill a large, heavy-bottomed saucepan or Dutch oven with a neutral, high heat oil such as canola, approximately 3 inches deep. Using a thermometer, bring the oil to approximately 250 degrees F, adjusting the heat to maintain the temperature.
- In a shallow bowl, combine the flour, salt and pepper. Working in batches, dredge the shallots in the flour mixture, then add to the hot oil; fry until golden brown. Remove with a heat-safe slotted spoon and transfer to paper towels to drain.
- Once the dip is removed from the oven, stir and then top with the crispy shallots.
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