Dubliner Dip with Guinness and Rye Toast (Irish)

This hot and bubbly Guinness Dubliner dip is cheesy and addictive. In this warm appetizer, caramelized onions are mixed with Dubliner cheese, softened cream cheese and Guiness beer, baked in the oven until golden and bubbly. I like to serve this Guinness Dubliner Dip with toasted slices of rye bread.

Rye Toast:
1 loaf sliced rye bread
extra-virgin olive oil
sea salt

Guinness Dubliner Dip:
2 Tbsp. unsalted butter
1 large yellow onion, thinly sliced
sea salt
1 (8 oz) brick, softened cream cheese
7 oz Kerrygold Dubliner cheese, grated
¼ cup mayonnaise
¼ cup Guinness beer

Preheat your oven to 400°F (200°C/180°C fan, Gas Mark 6).

Place the bread onto a rimmed, metal sheet pan. Brush both sides with olive oil and sprinkle with a few pinches of kosher salt.

Bake for 10-12 minutes. Flipping the slices halfway through. Once cool, cut the toasts in half.

Meanwhile heat a 10" on medium-low and melt 2 Tbsp. of butter. Add in the sliced onions, sprinkle in a generous pinch of salt 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 oz 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 a oven-safe baking dish or small cast iron skillet, sprinkle with the remaining cheese.

Bake for 25-28 minutes.

Allow the dip to cool for 10-15 minutes before serving with the toasted rye slices.