Green Olive Chili Beer Dip!
What’s better than a Friday? TWO Fridays! And because Fourth of July fell on a Wednesday this year, that’s exactly what most of us had! Since you probably spent your holiday chowing down on something delicious from the grill, and you’ve only had two days to recover from your patriotic food coma, we thought we’d change it up today and offer you an unexpected, refreshing grill-free recipe. Worry not, Pint Jockeys, this will be just as (if not even more so) satisfying, as it contains our favorite ingredient – BEER!
So buy yourself a few cases and invite a few friends over; today we’re making a delicious Green Olive Chili Beer Dip!
What you’ll need:
- 1 bottle (12 oz) pale Lager Beer (we suggest New Belgium Shift Pale Lager)
- 1 Serrano chili pepper
- 3 TBLS extra-virgin olive oil, divided
- 1 onion, chopped
- 4 cloves garlic, coarsely chopped
- 1 jar (16 oz) large pitted stuffed olives, drained
- ¼ cup tahini (sesame seed paste)
- 1½ TBLS lemon juice
- 1 tsp honey
- ½ tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp black pepper
- ¼ cup cilantro, finely chopped
- 1 plum tomato, diced
- 2 TBLS unsalted pistachios, coarsely chopped
- ½ tsp kosher salt
What You’ll Do:
- Make slit in one side of Serrano chili; place in small saucepan over medium heat. Add Shift’s Pale Lager; bring to boil. Remove from heat and cover. Let steep 1 hour to make Chili Beer.
- In large skillet over medium heat, warm 2 tablespoons olive oil; add onion and garlic. Sauté 3 minutes; add olives and sauté 2 minutes longer. Add Chili Beer (and chili pepper); boil 10 minutes, until most of the beer has cooked away. Cool to room temperature.
- Transfer olive mixture to food processor; add tahini, lemon juice, honey, coriander, cumin and pepper. Process mixture until dip is smooth, with some pieces of olive still visible. Stir in cilantro. Spread mixture on plate or in shallow soup bowl, cover and refrigerate 1 hour to allow flavors to blend.
For an impressive presentation, place the dip on a platter and garnish with tomatoes and pistachios. Sprinkle with salt and drizzle remaining tablespoon of olive oil over the top. Serve with warm, sliced bread or pita chips.
No matter what you serve with the dip, it goes without saying (though we’ve said it twice) that the best part of this meal can be found sitting in that 16 ounce can next to you. And, since the recipe only calls for 12 ounces of beer, you’ll have three full brews and four precious ounces leftover to enjoy at your leisure.
Raise your glass and cheers to the weekend, Pint Jockeys!