Guinness and Cheddar Cheese Spread

Sunday Dinner

Guinness and Cheddar Cheese Spread

Whiskey Glazed Corned Beef
Cabbage Gratin
Parslied Potatoes

Chocolate Guinness Caramel Cake 

A week has flown by, and it is already time for another Sunday Dinner. Like last week, this is a themed menu. I have a “wee bit of Irish in my blood,” so it is an annual tradition for us to have corned beef, cabbage, and all things Guinness the Sunday before St. Patrick’s Day. I just cook with the beer because if I drank one, I would be too full for dinner–alright, maybe a sip or two while I am cooking:) This menu’s featured recipe is the starter, Guinness and Cheddar Cheese Spread. 

This is my spreadable spin on the classic Welsh Rarebit– with an Irish twist. For those of you who are not familiar with Welsh Rarebit/Rabbit (not the bunny), it is a savory sauce made with cheese and beer, served over toasted bread — yum. As scrumptious as the rarebit is, I wanted something that I could make ahead in order to free up a little time in the kitchen. Making it ahead of time also allows the flavors to develop. Who doesn’t want cheese, Guinness, mustard, and onions creamed together and aged with goodness? Serve it with any bread, toast, or cracker of your choice, but I think it is particularly nice with a rye cracker or a slice of toasted sourdough. Add cayenne pepper to this for a little kick, and it will keep you coming back for more. Any leftovers are delicious on a ham sandwich the next day.

Guinness and Cheddar Cheese Spread

By Nicole Prep: 15 minsTotal: 15 mins Servings: 2 cups This cheese spread is a wonderful addition to any Irish themed menu!

Equipment

• 14-cup food processor

Ingredients 

• 10 ounces extra sharp white cheddar cheese, grated
• 1 ounce (2 tablespoons) unsalted butter, at room temperature
• 1 ounce (2 tablespoons) cream cheese, at room temperature
• ⅓ cup Guinness Stout
• 1 ½ teaspoons Dijon mustard
• 1 ½ teaspoons grainy Dijon mustard
• ¼ cup diced yellow onion
• ¼ teaspoon Worcestershire sauce
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• Cayenne pepper to taste

Instructions 

1. In the bowl of a food processor, combine the cheese, butter, cream cheese, Guinness and mustard. Purée until smooth. Scrape down the sides of the bowl and add the onion, Worcestershire, black pepper, parsley, and cayenne pepper to taste; pulse until combined. Transfer to a bowl or crock. Spread can be made 3 days in advance. Store in an airtight container in the refrigerator. Bring to room temperature before serving. Serve with bread, toast, or crackers. Enjoy!

Nutrition

Calories: 724kcal, Carbohydrates: 9g, Protein: 36g, Fat: 60g, Saturated Fat: 35g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 0.5g, Cholesterol: 174mg, Sodium: 1123mg, Potassium: 227mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2128IU, Vitamin C: 7mg, Calcium: 1073mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source: Yarod