Wisconsin Sharp Cheddar and Guinness Dip


by Katie of The Parsley Thief

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 Wisconsin Sharp Cheddar 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.

Wisconsin Cheddar & Guinness Dip

by Katie of The Parsley Thief

Makes 2 Cups

8 ounces cream cheese, softened
2 1/2 cups shredded Wisconsin Sharp Cheddar cheese
1 teaspoon Dijon mustard
2 tablespoons half and half
1/4 cup Guinness draft beer
2 scallions, chopped
2 tablespoons chopped fresh parsley {plus more for garnish}
A sprinkle of kosher salt
A 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 crudités, crusty bread or crackers. I recommend some rosemary flatbreads or thin crackers.