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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Irish Stout Cheese Dip

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Irish Stout Cheese Dip

Ingredients:
2 cups shredded sharp cheddar
1/4 small red onion, chopped
2 scallions, sliced
2 teaspoons brown mustard
1 teaspoon horseradish (from a jar)
1 tablespoon fresh rosemary, chopped
1/4 teaspoon salt
1/3 cup sour cream
1/4 cup Irish stout

Directions:
Place the sharp cheddar, onion, scallions, mustard, horseradish, rosemary, and salt in a food processor and combine. Add the sour cream and stout and blend until smooth.

3 comments

1 Andrea Em { 03.20.13 at 9:27 am }

Katrinaradia, I had the same question until I realized that the photo is a baked brie. Really yummy recipe though. I never have sour cream on hand but Greek yogurt subbed just fine, even when heated.

2 Jaime McLeod { 03.15.13 at 9:57 am }

Katrinardia – You can eat it cold or warm it, whichever you prefer.

3 Katrinaradia { 03.14.13 at 3:47 pm }

Ok, this sounds really good. I have a friend planning a road trip (12 hours) this weekend, St Patty’s drivethis recipe would be fun…. Do you just blend this and eat it cold? The photo looks warmed or toasted…?

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