Beer and cheese. What’s not to like? I bookmarked this recipe a few weeks ago and had been eager to try it. I’m always up for a good dip, especially when cheese is involved. This recipe is easy to throw together and it’s one you can make ahead of time. It actually gets better with time, so you can (and I would suggest) make it the day before.
The Guinness flavor is there, but it’s not overpowering. I think it was a nice balance to the cheese, garlic and onions. I tried it with multigrain crackers, but I think it would be better with something plain, like pita chips or pretzels. Enjoy!
Guinness and Cheddar Dip
8 oz cream cheese, softened
2 1/2 cups of extra sharp cheddar, finely grated
1 tsp dijon mustard
2 Tbs half and half or heavy cream
1/4 cup of Guinness Stout
2 green onions, chopped
1 clove of garlic, minced or pressed through a garlic press
Place cream cheese, cheddar and half and half in a blender or food processor and blend until smooth and combined. With the motor running (if possible), stream in the Guinness. Add in green onions and garlic and process until smooth.
Cover tightly and refrigerate for at least one hour or overnight if possible.
Recipe from The Curvy Carrot