Any excuse to buy Guinness is good in my book. We saw this recipe over at Serious Food For the Soul and made a few adjustments because of what we had on hand. No parsley, seriously! Afterward, we had extra beer on hand, but not for long.
Guinness and Cheese Dip
- 4 ounces cream cheese
- 4 ounces goat cheese
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded Swiss or Emmental cheese
- 1 tsp Dijon mustard
- 1 tsp horseradish
- 2 Tablespoons Greek yogurt or sour cream
- ¼ Cup Guinness draft beer
- 2 green onions, chopped
- sprinkle of kosher salt
- dash of Sriracha sauce
Combine the cheeses, mustard, horseradish and yogurt or sourcream in the bowl of a food processor or blender. Sprinkle in a pinch of kosher salt and pulse until combined. Pour in the beer and blend until smooth. Add the green onions and hot sauce; pulse a few more times. Taste for seasoning and add a bit more salt and cracked black pepper, 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 green onions and Sriracha sauce. Serve with crusty bread or crackers.