Gruyere Guinness Dip

Gruyere Guinness Dip

Or as my husband lovingly called it, Witches Brew. Last Sunday I decided to invent a new dip for the big game, and I have to say it turned out pretty good.

First I used my handy Pampered Chef slicer to slice about half of a sweet onion.

Simple Slicer from Pampered Chef

Then I melted a tablespoon or so of butter to saute the onion.

Butter. Making Paula Deen proud since, well, forever.

I threw in the onions and added some Worcestershire sauce.

Carmelize those onions!

I really love Worcestershire, so I probably added more than I should have.

After cooking for about 5 minutes or so, it’s ready to toss into the double boiler.

Now, in the double boiler, throw in about a cup or so of gruyere and a 1/4 cup or so of Guinness.

Gruyere and Guinness. A wicked awesome combo.

I added a little too much Guinness on the first try and had to add half a teaspoon of cornstarch to help thicken it.

Looks a little weird, but it’s much better when it melts.

Then add the onions and let it melt together. I also added a cup or two of swiss and mozzarella to help even out the sharp gruyere taste.

There you have it. Witches Brew.

Serve it up fondue-style with bits of bread or whatever chips you like. Here’s the whole recipe again, as best as I can remember. I mean, I did have almost a full Guinness to finish.

I may have had ulterior motives in making this dip. And don’t be hating on my popcorn ceiling. You know you love it.

Ingredients:

1/4 cup of Guinness

1 cup of shredded gruyere cheese

2 cups of shredded mozzarella or swiss cheese

1/2 teaspoon corn starch

1/2 sweet onion, sliced

1 tablespoon butter

2 tablespoons Worcestershire sauce

1/2 cup of water in a double boiler

 

Directions:

Melt butter in a skillet on medium high heat. Thinly slice the onion while butter melts. Saute the onion slices with Worcestershire sauce. Meanwhile, in a double boiler add the gruyere cheese and Guinness. Add more cheese to taste and cornstarch to thicken the dip.

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