Guinness and Cheddar Dip

The all-consuming visual crack-like addiction known as Pinterest has claimed me.  I can’t get enough of the visual, written, and creative inspiration that is out there.  I usually hit up the Food and Drink pages first…and then I slowly make my way through fashion, travel, and home decor.  But the Food and Drink pages are what get me.  Do I have a slight problem?  Yes.  In the Twelve Steps of total Pinterest addiction, I am admitting that I have a problem.  It’s my first step.

I saw this dip on Pinterest the other day through the Wisconsin Cheese Talk website (the original post from the Parsley Thief can be found here).  Since I was out the door to the market anyways, I figured I would pick up a 40-ounce bottle of Guinness while I was at it.  At eight in the morning.  Awkward, much?

This is one of the easiest dips I have ever made.  And probably one of the tastiest.  I pretty much ate half of it while taking the pictures…it was so good…and perfect for any beer/cheese/Super Bowl fans out there.  It’s not healthy.  It’s indulgent.  It’s creamy and the taste of Guinness is right there.  It actually reminds me of a beer-cheese fondue that I make quite often.  But this is definitely a go-to if you want something simple, something easily made in advance, or something that will be a major crowd pleaser.

Guinness and Cheddar Dip

Servings: about 4 cups



8 ounces cream cheese, softened

2 and 1/2 cups sharp cheddar cheese, grated

1 teaspoon Dijon mustard

2 tablespoons half-and-half

1/4 cup Guinness

2 or 3 scallions, chopped

1 teaspoon garlic, minced

2 tablespoons parsley, chopped

Sea salt and pepper, to taste


1. In the bowl of your blender or food processor, combine the cream cheese, cheddar, mustard, and half-and-half.  Pulse until smooth.

2. With the food processor running, slowly pour the Guinness down the feeder and blend until combined.

3. Add the scallions, garlic, parsley, and salt and pepper (to taste).  Blend until thoroughly mixed.

4. Transfer to a bowl, cover, and chill at least for one hour prior to serving.


Source:  Barely adapted from The Parsley Thief, as seen on Wisconsin Cheese Talk.


January 30, 2012 - 9:01 am

Laurel @ Lolly's Sweet & Savory Treats - This looks wonderful. A great alternative to the usual dips out there. And who doesn’t love a little beer with the Super Bowl!?!

January 30, 2012 - 11:40 am

Tabitha - This looks amazing. YUM, thanks for sharing.

January 30, 2012 - 2:55 pm

Tracey - Ooooh, great idea for the Super Bowl! My friends would absolutely love this!

January 30, 2012 - 6:06 pm

Ann P. - I love guinness! I think it was my first beer that I ever tasted 🙂 This dip would be great for a St. Patrick’s day party too!

February 1, 2012 - 7:03 pm

Kevin (Closet Cooking) - I like the sound of a stout and cheddar dip!

February 3, 2012 - 11:00 pm

Tracy @ Daily Deal Blog - The combination of cream cheese, cheddar and mustard are perfect! Such a simple and delicious recipe

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Elizabeth - I’m making this for part of my boyfriend’s birthday dinner, but my store was completely out of scallions. Any thoughts for replacements? I have a big bunch of fresh parsley that I’d love to use up, but it might not be right in this. What about a small amount of just plain yellow onion for that flavor? What do you think?

March 20, 2012 - 5:14 pm

Tamrra - This is so good, and easy to make. I will make it again soon!

March 21, 2012 - 8:35 am

srlacy - Hi Elizabeth-

You can never go wrong with onions…what about chives? I like using scallions and chives for equivalent substitutions.

May 16, 2012 - 9:28 pm

RAS - “The all-consuming visual crack-like addiction known as Pinterest has claimed me.” I sooo know how you feel, haha. Guess how I found this site 😉

August 30, 2012 - 12:08 pm

Karen - I have made this and we were scraping the dish to get the last bit!

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