Kona Onion Dip

By Chef Mark “Gooch” Noguchi

photo courtesy of Kona Brewing Co.

Ingredients

4 Tbsp extra-virgin olive oil

2 each yellow onion, small diced

1 tsp kosher salt

6 oz Kona LIght Blond Ale

1, 8 oz pkg Philadelphia cream cheese

8 oz sour cream

1 pkg Liptonʻs French Onion Soup Mix

½ cup scallions, thinly sliced*

1 Tbsp lemon juice

½ tsp soy sauce

½ tsp celery salt

½ tsp black pepper, ground

1 dash Tabasco Sauce

tortilla chips or crackers

Instructions

In a large saute pan, heat the oil over high heat until it begins to shimmer. Add the onions and salt, reduce heat to medium and cook until dark brown, stirring often. Add the Kona Light Blond Ale and reduce until completely evaporated. Remove from heat and let cool.

In a medium mixing bowl, combine the cooked and cooled onions with the rest of the ingredients, *reserving 2 Tbsp sliced scallions for garnish. Mix well and adjust seasoning if needed. Transfer to an airtight container and refrigerate. This dip is best made 1-2 days in advance, so the flavors have time to meld.

Garnish dip with reserved scallions and serve with tortilla chips or crackers.

Recipe edited by Sarah Burchard