This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
As St. Patrick’s Day approaches, we’re raising a toast to the Emerald Isle with a quintessentially Irish treat. The inspiration for this Irish Beer Cheese Dip was the Irish themed dinner my wife and I were invited to and that I wrote about in my last post. I served this dip with veggies including celery, carrots and radishes. However, smearing it across my IRISH ROSEMARY CHEDDAR SODA BREAD was awesome. The dip is tangy and you certainly get the beer flavor. I would not say the beer is overpowering but it is there.
Irish Beer Cheese Dip
The learning in this recipe is quite simple. A recipe does not need to be hard to pack a punch – be filled with flavor. This dip used only 6 ingredients. The ingredients included KERRYGOLD IRISH RESERVE CHEDDAR CHEESE, a stout type of beer, spicy brown mustard, cream cheese, garlic and Spanish paprika. Each ingredient can stand on its own and each has an identifiable flavor. When they are all put together, a truly wonderful flavor is developed.
The flavor is strong, deep and creamy. The Irish Beer Cheese Dip comes together in less than 5 minutes. How awesome is that. As long as you remember to take the cream cheese out early to soften, the assembly comes together in no time. The garlic is chopped up a little as well as the cheese. Then, all the ingredients are thrown into a Cuisinart. They are blended until creamy and you have it.
The cast of characters.
Ingredients
The chopping of the cheese.
Cubed Kerrygold Reserve Cheddar Cheese
All the ingredients thrown into the Cuisinart before blending (Sorry for the blurry pic).
Ingredients in the Cuisinart
The Irish Cheddar Cheese Beer Dip plated.
Irish Beer Cheese Dip Plated
Irish Beer Cheese Dip
Ingredients
- 8 Ounces Kerrygold Irish Reserved White Cheddar Cheese
- 4 Ounces Cream Cheese Softened
- 1/2 Cup Lager
- 1 Clove Garlic diced
- 1 1/2 Tsp Spicy Mustard
- 1 Tsp Paprika
Instructions
-
Cut the cheddar into cubes and place in the food processor. Pulse to break the cheddar up into small pieces.
Add the cream cheese, beer, garlic, ground mustard, and paprika. Puree until completely smooth. Scrape the sides of the bowl and puree again if needed.
Serve with celery, radishes, carrots and Irish Soda Bread.
Enjoy!
Hi, can this Irish Pub cheese be served warm and if so what is the best way to warm it stovetop,oven…???
Thank you!
Deborah, I assume that heating on the stovetop over low heat would work just fine. I will bet it will taste great. Let me know how it turns out.
Will do! Thank you!