Whether you need a great snack for celebrating St. Patrick's Day, or you just love a great creamy beer cheese, this Guinness dip with cream cheese, Irish cheddar, and mustard is perfect for sharing with friends. It's made in your cast iron skillet and can be cooked over the campfire, on the grill, or on your stovetop at home.
There's something truly irresistible about a great warm cheesy dip, particularly one laced with beer or wine. I've tried a lot of them, ranging from simple lager-based dips to the fancier Swiss cheese and Prosecco dip. They're all fantastic, but if you're in the mood for something that really delivers strong Cheddar flavor with subtle chocolate and coffee notes from the classic Irish stout, this Guinness beer cheese recipe is the one for you.
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Why This Recipe is Great for Camping
- It can be prepared and served in your cast iron skillet. No other dishes needed!
- It's incredibly easy to make and ready in just 15 minutes.
- It's a great snack or appetizer to enjoy around the campfire.
Ingredients and Substitutions
- Guinness--This is a classic for a reason, and I recommend using Guinness, if available to you. If it's not, you can substitute your favorite stout.
- Cream cheese--This helps to thicken the dip and also helps to stabilize the mixture so that you get a thick, creamy, scoop-able dip. Use full-fat cream cheese for best results. Cutting it into cubes will help it melt quicker.
- Irish Cheddar--This has a strong, sharp flavor that pairs well with stout. You can also make this with Dubliner cheese for a similar flavor. Always grate the cheese yourself instead of buying pre-shredded cheese, as it won't melt well.
- Mustard--This cuts through the richness of the cheese and adds flavor to the dip. Dijon mustard is best for this, but you can substitute ½ teaspoon mustard powder.
How to Make Guinness Cheese Dip
- Combine all of the ingredients in a small cast-iron skillet.
- Set over low or indirect heat and cook, stirring frequently until the cheese is melted and the sauce is smooth.
FAQs
Serve your dip warm, directly from the cast iron skillet. You can top it with scallions and a pinch of cayenne, if you like, but it's also great on its own. Crackers, chips, cubes of Dutch oven Irish soda bread, tater tots, and pretzels all make great dippers to serve alongside.
If your stout dip separates and becomes grainy or lumpy, it can be very difficult to fix. Set it over very low heat and whisk vigorously to try and get the fat and liquid to emulsify. You can also try moving it to a larger skillet and adding two more tablespoons of cream cheese to help emulsify it.
Tips and Troubleshooting
- This Guinness beer dip recipe was created for a small 6-inch skillet, which is perfect for feeding 4 to 5 people. To make a big batch, double the amounts and prepare it in a 10-inch skillet.
- Melt the cheese over low heat. I can't stress the importance of this enough. Don't try to rush it. Letting the mixture get too hot can cause the cheese to separate and become grainy.
- The dip will thicken considerably as it sits. To keep it from setting up, keep it on the edge of your grill grate or over very low heat on your stove.
Storage & Reheating
Store leftover Irish beer dip in a sealed container in your cooler or fridge for up to 3 days. Reheat in a skillet over low heat until warmed through.
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Recipe
Guinness Cheese Dip
Equipment
Ingredients
- ⅓ cup Guinness or stout
- 2 cups (200 g) Irish Cheddar grated
- 4 ounces (113 g) cream cheese (½ block) cut into cubes
- 1 teaspoon Dijon mustard
- Cayenne pepper for serving (optional)
- Sliced scallions for serving (optional)
Instructions
- Prepare a campfire, grill, stovetop or camp stove for low heat. You can use the edge of the grill grate, away from the hot coals and flames, or set it on your stove on the lowest setting.
- Combine the Guinness, Irish Cheddar, cream cheese, and Dijon in the skillet. Gently warm over low heat, stirring occasionally, until melted and smooth, about 10 minutes.
- Top with a pinch of cayenne and scallions, if using, and serve with your favorite dippers.
Notes
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- Scaling--This Guinness cheese dip recipe was created for a small 6-inch skillet, which is perfect for feeding 4 to 5 people. To make a big batch, double the amounts and prepare it in a 10-inch skillet.
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- Keep the heat low--Melt the cheese over low heat. I can't stress the importance of this enough. Don't try to rush it. Letting the mixture get too hot can cause the cheese to separate and become grainy.
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- Keep it warm--The dip will thicken considerably as it sits. To keep it from setting up, keep it on the edge of your grill grate or over very low heat on your stove.
- Storage and reheating--Store leftover dip in a sealed container in your fridge or cooler for up to 3 days. Reheat in a skillet over low heat until warmed through.
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