Where to even start with this dip? Our excellent how-to queen Jessica Hord has rocked our world here at the RightThisMinute studio with this Pot of Gold dip (A.K.A cheddar and Guinness awesomeness). Your St. Patrick's Day festivities would not be complete without a bowl of this gold so why not give it a try?
— 2 1/2 cups shredded sharp cheddar cheese
— 1 teaspoon Dijon mustard
— 2 tablespoons half & half
— 8 oz. cream cheese, softened
— Pinch of kosher salt
— 1/4 cup Irish dry stout (Jessica used Guinness)
— 2 green onions, chopped
— 2 tablespoons fresh parsley, chopped
— Dash of hot sauce (Jessica used Tapatío)
— Optional: Additional chopped parsley for garnish
1. Pulse shredded cheddar, Dijon, half & half, and cream cheese in a food processor. Scrape down the sides of the processor if needed.
2. Throw in a pinch of salt and stout and pulse again.
3. Add green onion and parsley, pulse to mix.
4. Add a dash of hot sauce and pulse one last time before chilling the dip in the fridge for at least an hour. You're done!
Inspired by: The Parsley Thief