Beer=Delicious. Cheese=Delicious. Guinness Cheddar Dip? Heaven.
What's not to love? Ever since I tried Guinness on a trip to Ireland, I have been obsessed with it. In this warm beer dip, the robust, smooth taste of Guinness is complimented oh-so-nicely with sharp cheddar cheese and lightened with fresh parsley and cream cheese. This is one of my new favorite appetizers to bring to a party.
You can serve this cold, but I think beer dip is much better warm. On my first go- I tried caramelizing onions and simmering the Guinness on the stove, but the flavor was much too intense and it tasted more like french onion soup- in a not great way. But this recipe is nice and easy because you only need a food processor to make it, then you just heat up in a small crock pot before serving.
You'll Need:
Loaves of Bread-2 (Sourdough, Ciabatta or French Bread) Sliced into bite-size pieces
Guinness Draught- 7/8 cup (or just under 1 cup)
Sharp Cheddar Cheese- 12 oz. (or 3 cups), shredded
Cream Cheese- 8 oz.
Fresh Parsley- 1/3 cup (or to taste- use much less if you use dried spice)
Salt & Pepper- to taste
Place cream cheese, cheddar, parsley, salt & pepper in food processor. Blend until well mixed. Slowly add Guinness and pulse/blend until smooth. You want it smooth, but not too thin. Taste & season accordingly, but keep in mind that the flavors will come out even more once it is warmed.
You can make ahead and then refrigerate until 1 hour before you are ready to serve. Warm in a small dip crock pot 30 minutes to 1 hour, stirring occasionally. Serve with bread or steamed broccoli.
My first Guinness in Ireland and hanging out at the Cliffs of Moher... Oh, how I love Ireland.
irish recipes guinness, recipes for st. patricks day, beer dip with guinness
What's not to love? Ever since I tried Guinness on a trip to Ireland, I have been obsessed with it. In this warm beer dip, the robust, smooth taste of Guinness is complimented oh-so-nicely with sharp cheddar cheese and lightened with fresh parsley and cream cheese. This is one of my new favorite appetizers to bring to a party.
You can serve this cold, but I think beer dip is much better warm. On my first go- I tried caramelizing onions and simmering the Guinness on the stove, but the flavor was much too intense and it tasted more like french onion soup- in a not great way. But this recipe is nice and easy because you only need a food processor to make it, then you just heat up in a small crock pot before serving.
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I still don't have my camera, so deal with my cell phone pics.
Loaves of Bread-2 (Sourdough, Ciabatta or French Bread) Sliced into bite-size pieces
Guinness Draught- 7/8 cup (or just under 1 cup)
Sharp Cheddar Cheese- 12 oz. (or 3 cups), shredded
Cream Cheese- 8 oz.
Fresh Parsley- 1/3 cup (or to taste- use much less if you use dried spice)
Salt & Pepper- to taste
Place cream cheese, cheddar, parsley, salt & pepper in food processor. Blend until well mixed. Slowly add Guinness and pulse/blend until smooth. You want it smooth, but not too thin. Taste & season accordingly, but keep in mind that the flavors will come out even more once it is warmed.
You can make ahead and then refrigerate until 1 hour before you are ready to serve. Warm in a small dip crock pot 30 minutes to 1 hour, stirring occasionally. Serve with bread or steamed broccoli.
My first Guinness in Ireland and hanging out at the Cliffs of Moher... Oh, how I love Ireland.
irish recipes guinness, recipes for st. patricks day, beer dip with guinness
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