INGREDIENTS
1 rye bread
Buona Cucina Infused Garlic or Butter Infused Oil
kosher salt
For the Dip:
2 tablespoons Buona Cucina Infused Butter or Garlic Infused Oil
1 large yellow onion, thinly sliced
kosher salt & pepper
8 ounces softened cream cheese
7 ounces Dubliner cheese, by Kerrygold, grated
1/4 cup mayonnaise
1/4 cup Guinness beer
DIRECTIONS
Preheat your oven to 400°.
Heat a 10-inch pan on medium-low and melt 2 tablespoons of oil. Add in the sliced onions, sprinkle in a generous pinch of salt, pepper and toss to coat. Cook slowly, tossing occasionally until the onions softened and eventually caramelize and turn golden brown about 25 minutes.
In a medium bowl, add the cream cheese, 4 ounces of the grated Dubliner cheese, mayonnaise, and the caramelized onions. Pour in the Guinness and stir until all of the ingredients are incorporated.
Spread the mixture into an oven-safe baking dish or small cast iron skillet, sprinkle with the remaining cheese and bake for 25 to 28 minutes. Allow the dip to cool for 10 to 15 minutes before serving with the toasted rye slices.
Recipe adapted from Laurie Mcnamara