Parmesan Beer Cheese Dip with Crispy Shallots
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.
Servings: 8 (approximately)
Calories: 267kcal
Ingredients
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)
Instructions
- 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.
Notes
Recipe shared with permission from The Craft Beer Bites Cookbook by Jackie Dodd
Nutrition
Calories: 267kcal | Carbohydrates: 11g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 770mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 2.4mg | Calcium: 222mg | Iron: 0.8mg