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Onion, Cheese and Ale Dip




Source of Recipe


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List of Ingredients




2 1/2 cups finely minced sweet onion (about 1 jumbo onion)
2 cloves garlic, peeled and minced
1 tablespoon olive oil
1 cube low-sodium chicken or vegetable bouillon
8 ounces reduced-fat cream cheese
3 ounces shredded Gruyere cheese
1/2 cup golden strong ale
2 slices bacon, cooked and drained
2 tablespoons minced parsley
1 tablespoon Dijon-style mustard
1/2 teaspoon red pepper flakes



Recipe



Mince onion and garlic in food processor.

Place olive oil in a large non-stick skillet over low heat and add onion, garlic and bouillon cube. Cook, stirring, until mixture is golden and reduced, 20 to 30 minutes. Almost all onion liquid should have evaporated. Remove from heat and let cool 5 minutes.

Place onion mixture in bowl of food processor with all remaining ingredients. Process until smooth; taste and adjust seasonings if desired. Place in a serving dish and chill until ready to serve. Serve with sliced bell pepper dippers and rye chips. Makes about 2 cups.