Ingredients
- 8 ounces cream cheese, softened
- 2 ½ Cups shredded Wisconsin Sharp Cheddar cheese
- 1 teaspoon Dijon mustard
- 2 Tablespoons half and half
- ¼ Cup Guinness draft beer
- 2 scallions, chopped
- 2 Tablespoons chopped fresh parsley {plus more for garnish}
- sprinkle of kosher salt
- dash of Sriracha sauce
Combine the cream cheese, shredded Cheddar, mustard and half and half in the bowl of a food processor. Sprinkle in a pinch of kosher salt and pulse until combined.
Pour in the beer and blend until smooth. Add the scallions, parsley and hot sauce; pulse a few more times. Taste for seasoning and add a bit more salt, if desired.
Transfer the mixture to a bowl and 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 crusty bread or crackers. I recommend some rosemary flatbreads or thin crackers.
Wow, sounds awesome, hitting print now so I won't forget it.
ReplyDeleteMight want to give credit to the person who came up with this recipe, and took that picture.
ReplyDeletehttp://www.theparsleythief.com/2011/03/cheddar-guinness-dip.html
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ReplyDeleteAs I said on my blog. These recipes are not all "mine" but are recipes that I enjoy and wanted to share. But thank you so much for your help : )
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