Cheddar & Guinness Dip

The nice people at the Wisconsin Cheese Board recently asked me to do a guest post for them over on their blog. They said it could be anything, as long as it included Wisconsin cheese.
Of course, I said, no problem! I love cheese...it might be my favorite food.
The post would be published in March. So, right away, I knew I wanted to make something appropriate for St. Patrick's Day!
Growing up, St. Patrick’s Day was a big deal. My mother is of Irish descent and she always made the traditional Irish meal – corned beef, cabbage, boiled potatoes and of course, Irish soda bread. Even as an adult, I always enjoyed having dinner at my mom’s house every March 17.
However, for the past few years, I have taken the reins on hosting the festivities. I wanted to create the same childhood memories I have for my children, and each year I get a bit more adventurous with my menu. A few years back, I experimented with making homemade Guinness mustard and a horseradish cream to accompany the corned beef. Last year, I made Boxty {Irish potato pancakes}.

This year, I decided to make an appetizer that would mix some of the flavors common on St. Patrick’s Day with
a cheese and Guinness dip. What’s St. Pat’s without some Guinness, right?
This dip is packed full of flavor. It’s perfect for entertaining, because it can be made well ahead of time and in fact, tastes even better after the flavors have a chance to meld. I served the dip with rosemary flatbreads, which was absolutely fantastic! It would also be great served with crackers, assorted vegetable crudités, some cubed rustic bread, or pretzels.

Begin with 8 ounces of softened cream cheese. Add it to the bowl of a food processor, along with 1 teaspoon of Dijon mustard,

2 1/2 cups of shredded sharp cheddar cheese {I used yellow cheese here, because I wanted the cheese bits to show up in the dip...but, you can use any cheddar you'd like},

and 2 tablespoons of half & half. Sprinkle in a pinch of kosher salt & pulse until combined.

Pour in a 1/4 cup of Guinness draft beer,

& blend until smooth. Add in 2 chopped scallions, 2 tablespoons chopped fresh parsley,

& a dash of hot sauce; pulse a few more times. Taste for seasoning & add in a bit more salt, if desired.

Transfer the mixture to a bowl & chill for at least an hour, or overnight. Before serving, soften slightly, by letting the dip warm at room temperature. Garnish with another pinch of chopped fresh parsley.
For more dip recipes, check out my posts for Ranch Dip, Hot Artichoke Dip with Tarragon, Grilled Baba Ghanoush, or Guacamole.

Cheddar Guinness Dip

Makes about 2 cups

8 ounces cream cheese, softened
2 1/2 cups shredded sharp cheddar cheese
1 teaspoon Dijon mustard
2 tablespoons half & half
sprinkle of kosher salt
1/4 cup Guinness draft beer
2 scallions, chopped
2 tablespoons chopped fresh parsley {plus, more for garnish}
dash of hot sauce {sriracha, or tabasco}, or to taste

Combine the cream cheese, shredded cheddar, mustard and half & half in the bowl of a food processor. Sprinkle in a pinch of kosher salt & pulse until combined. Pour in the beer & blend until smooth. Add in the scallions, parsley & hot sauce; pulse a few more times. Taste for seasoning & add in a bit more salt, if desired.
Transfer the mixture to a bowl & chill for at least an hour, or overnight. Before serving, soften slightly, by letting the dip warm at room temperature. Garnish with another pinch of chopped fresh parsley. Serve with crudités, and/or crackers. I recommend some rosemary flatbreads, or Wheat Thins.
Click here for the printable recipe.