Sunday Dinner

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Guinness and Cheddar Cheese Spread

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 me 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 that is 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.

Printable Recipe

Guinness and Cheddar Cheese Spread
makes about 2 cups

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
1/3 cup Guinness Stout
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon grainy Dijon mustard
1/4 cup diced yellow onion
1/4 teaspoon of Worcestershire sauce
1/2 teaspoon freshly ground black pepper
2 Tablespoons chopped fresh parsley
Cayenne pepper to taste

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!

Source: The Galley Gourmet


  1. This spread looks and sounds fantastic.

  2. Stephanie--
    Thank you:) I must say it was and is tasty especially with rye crackers and a dash of cayenne pepper. There is just a bit leftover for a few work/school sandwiches for the week.

  3. Beautiful dip! This is definitely going on my list! Can't wait to see your other St. Paddy's Day recipes that are listed above - they sound like really great spins on the traditional.

  4. Wow - what a gorgeous, full of flavor cheese spread. Looks delicious!

  5. Wow, this looks fantastic! I love how it's different from most other recipes out there right now.

  6. This looks so tempting! I think I'll have to try it out...maybe a good Final Four party appetizer??? (Found you through Tastespotting--beautiful photo!)

  7. I'm loving all the Guinness recipes I'm seeing this week! This cheese spread looks fantastic. I have to try this.

  8. This cheese spread sounds incredible! I'm going to serve it to my family at my Spring Celebration dinner next Sunday!

  9. Susan,
    A Spring Celebration dinner sounds lovely. I do hope you enjoy it. I am having the last bit on a slice of toasted country bread for my lunch this afternoon:)

  10. Ooh I love the sound of this! Guinness is a fabulous ingredient, it adds savoury depth to so many things.

  11. I just finished making this for tomorrow's dinner. It was so easy - I used the food processor to grate the cheese too. It tastes delicious already, looking forward to seeing how the flavors blend after a day. Thank you Nicole!


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