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.
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.