Dubliner Cheese Dip

Dubliner Cheese Dip is made with two popular brands from Ireland,  Dubliner cheese and Guinness Stout. They combine to make an interesting and unusual flavored dip.

Dubliner cheese is an Irish cheddar cheese from Kerry Gold. It is hard to pinpoint an exact description for it but let’s say it is like a slightly sweet cheddar cheese with a nuttiness like a Swiss cheese and it melts beautifully! It is cheesy goodness at it’s best!

Guinness Stout is an Irish, iconic dark, almost black beer with a faint scent of coffee. It is a delicious Irish beer for drinking and baking! Try making a Guinness Chocolate Cake if you want a cake with a rich chocolate flavor.

In this Dubliner Cheese Dip, Guinness Stout is added and it gives it an interesting flavor. This is a smooth, cheesy, flavorful warm dip that is great for any occasion, but will be perfect for St Patrick’s Day. You can serve the Guinness dubliner dip with Air Fryer Pita Chips, flat bread, rye bread slices, carrot sticks, celery sticks or crackers.

If you want to try another Guinness recipe check out Guinness Beef Stew.

If you would like some other cheese spread recipes check out Pimento Cheese, Wreath Cheese Spread and Savory Baked Lemon Ricotta Cheese. If you want to try another warm cheese dip to serve with tortilla chips, check out Queso Dip.

SOME THINGS TO KNOW:FAQ’S

INGREDIENT TIPS:

• While store-bought shredded cheese can save time, shredding your own Dubliner cheese ensures a smoother texture.
• Use Guinness at room temperature rather than cold from the fridge. This ensures that the beer doesn’t cause the melted cheese to seize or become too thick too quickly.
• Traditional Worcestershire sauce contains gluten. If you’re serving to someone with gluten sensitivities, make sure to choose a gluten-free substitute like Tamari. Check out The Difference Between Soy Sauce and Tamari.

SPECIAL EQUIPMENT NEEDED:

• Medium-sized Saucepan: This will be used for sautéing the shallots and creating the cheese mixture. Preferably choose one with a heavy bottom, as it distributes heat more evenly, preventing the cheese from sticking or burning.
• Whisk: Essential for smoothly integrating the flour into the butter and shallot mixture, as well as for incorporating the milk and Guinness Stout without forming lumps.
• Wooden Spoon: Useful for stirring the dip, especially as the cheese melts and the mixture thickens. Wood is gentle on your pans and prevents scratching.
• Grater: If you’re buying a block of Dubliner cheese, you’ll need a grater to shred it.

SUBSTITUTIONS:

• If you cannot find the Kerrygold cheese you could use cheddar cheese. A sharp cheddar is not as sweet as Dubliner but can offer a similar flavor. Gruyère cheese provides a smooth, melty texture similar to Dubliner, but with a slightly different flavor profile. You could also substitute it for the Dubliner cheese.
• Any stout or dark ale can give a similar flavor as the Guinness Stout. You could also substitute a non-alcoholic stout if you want the flavor without the alcohol.
• If you do not have shallots, white or yellow onions can be used.
• You can substitute the whole milk with 2% milk which will make a slightly lighter dip or heavy cream for a richer, creamier dip.
• You can replace the butter with olive oil or margarine. Look for a margarine with a higher fat content for better results.
• If you do not have Worcestershire sauce soy sauce or Tamari which is a gluten-free alternative to soy sauce can be used.
• If you don’t have dry mustard on hand, you can use a small amount of regular yellow mustard.

HOW TO STORE DUBLINER CHEESE DIP:

• You can store the dip in the refrigerator for up to 3-4 days.Transfer any leftover dip to an airtight container.Always allow the dip to cool to room temperature before refrigerating  it to avoid excess moisture buildup inside the container.
• The dip can be frozen for up to 2 months. Before freezing, allow the dip to cool completely. Place the dip into airtight freezer containers or freezer-safe bags.
• For the  best results, transfer the frozen dip to the refrigerator to thaw overnight.

HOW TO REHEAT DUBLINER CHEESE DIP:

• To reheat the dip on the stovetop, place the dip in a saucepan over low-medium heat. Stir continuously to prevent burning or sticking, and heat until it’s warmed throughout.
• To reheat the dip in the microwave, transfer the dip to a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until heated through and creamy.
• Cheese-based dips can sometimes separate or become grainy when reheated. To counteract this, you can add a splash of milk or cream while reheating to help restore its creamy texture.
• Always reheat slowly and avoid high heat, as this can cause the cheese to separate and become oily.

Use a box grater to shred the Dubliner cheese.

In a medium size saucepan or large skillet, melt the butter over medium low heat. Add the shallots and cook for 2 minutes until they begin to become translucent.

Add the flour and stir in well using a whisk.

Slowly pour in the milk, whisking constantly to make sure that the flour is completely combined in with the milk without any lumps.

Add the ¾ cup of beer, Worcestershire sauce, and mustard. Keep whisking and cook over medium heat for 1-2 minutes until it starts to thicken.

Add the shredded cheese.

Stir until it is fully combined and melted.

Dubliner Cheese Dip

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Serves: 2 cups Prep Time: 10 minutes Cooking Time: 5 minutes

Ingredients

• 2 tablespoons butter
• 1 small shallot, diced
• 3 tablespoons all purpose flour
• 1 cup whole milk
• ¾ cup Guinness Stout
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• 8 ounces Kerrygold Dubliner cheese, shredded

Instructions

In a medium size saucepan or large skillet, melt the butter over medium low heat. Add the shallots and cook for 2 minutes until they begin to become translucent.

Add the flour and stir in well using a whisk.

Slowly pour in the milk, whisking constantly to make sure that the flour is completely combined in with the milk without any lumps.

Add the ¾ cup of beer, Worcestershire sauce, and mustard. Keep whisking and cook over medium heat for 1-2 minutes until it starts to thicken.

Add the shredded cheese and stir until it is fully combined and melted.

Dubliner Cheese Dip was last modified: February 17th, 2024 by Sue O'Connell