Guinness & Cheddar Dip

I do have some Irish roots, but I’ve never been one to “celebrate” St. Patrick’s Day. For one, I’m not sure what we’re celebrating. I’ve always made sure that I have something green on and now that I’m older I like to try to make an Irish meal. I’ve been to the St. Patrick’s Day parade in NYC – that was pretty amazing. A green beer or two was nice before little one came to be, but I just don’t feel the draw of going to a crowded bar anymore. I’m boring in my old age!  

This St. Patrick’s Day was a rather quite one this year. Husband, little one, my dad and I spent the morning at a lawn and garden show. The afternoon was spent cleaning the sunroom and repotting plants. I made Bubble Up Pizza (a new way) for dinner and after little one went to sleep husband and I watched Goodfellas. On Sunday we did have corned beef and cabbage at my parent’s house and we gave a toast to my great grandma Lucy (my Irish connection). I felt that I needed to contribute some Irish-y fare to dinner so I made a dip that I found on pinterest a few weeks ago. The only thing Irish-y in it is a little Guinness, but that worked for me.

I had most of the ingredients on hand and I only made a half recipe. I’m finally learning to

make half a recipe of something new. In all honesty, since I was making this for only four adults, we didn’t need so much dip. This doesn’t have an overwhelming Guinness flavor, and if you didn’t know it was in there you might miss it all together. But it was pretty good. I served it with wheat thins but I’m thinking it would be good slathered on some bread too.

His great great grandma was a fiesty Irish lady!

Enjoy!

8 oz. cream cheese, softened
2 ½ cups sharp cheddar cheese, grated
1 tsp. Dijon
2 T. half-and-half
¼ cup Guinness
3 scallions, chopped
1 tsp. garlic, minced
2 T. parsley, chopped
 
With a hand mixer on medium speed combine the cream cheese, cheddar, mustard, and half-and-half. Beat until smooth. With the mixer running, slowly pour in the Guinness blend until combined. Add the scallions, garlic, parsley, and salt and pepper (to taste). Blend until thoroughly mixed. Transfer to a bowl, cover, and chill at least for one hour prior to serving.

Adapted from www.thecurvycarrot.com/2012/01/30/guinness-and-cheddar-dip/