IPA Bacon Onion Dip

8 slices thick-cut bacon, ½-inch dice

4 tablespoons unsalted butter

4 tablespoons brown sugar

2 teaspoons kosher salt

6 medium yellow onions, ½-inch dice

12 ounces IPA beer

1 cup mayonnaise

½ cup cream cheese, softened

½ cup sour cream

Salt and pepper to taste

4 ounces Swiss cheese, grated

4 ounces sharp white cheddar cheese, grated

4 ounces Gruyere cheese, grated

Crusty bread or tortilla chips for serving

Render diced bacon over medium-high heat in a large nonstick skillet until cooked crispy. Remove bacon with a slotted spoon and drain on a paper towel.

Add butter to the skillet with 3 tablespoons of rendered bacon drippings. Once the butter is melted, whisk in the brown sugar and salt until it is dissolved.

Add the onions and sauté on medium-high heat for about 5 minutes, stirring constantly. Lower the heat to medium-low and caramelize the onions until they turn to a nice rich brown color.

Once the onions have begun to brown, add the IPA beer and crank the heat back up to medium. Cook until the beer has cooked out and reduced almost completely down to just the onions. This will take 3-5 minutes. Remove from the heat and set aside to cool slightly.

Preheat your oven to 400 degrees.

In a medium bowl, whisk together the mayo, cream cheese, sour cream, bacon, a dash of salt and pepper, and most of each of the cheeses (reserving about ½ ounce of each to sprinkle on top). Add the caramelized onions to the mixture and stir to combine.

Pour the mixture into an 8x8-inch baking dish, sprinkle the remaining cheese on top. Bake uncovered for about 20 minutes or until the top is bubbly and just beginning to brown. Remove from oven and serve immediately with bread or chips. Makes 8-10 servings

Chef Michael Kubalewski