Guinness Cheddar Dip - Corned Beef & Cabbage

 

I made this dip on St. Patrick's Day and it went FAST!!! It was super yummy and very easy to make. I also made corned beef & cabbage for the first time (I forgot to take a picture, though). I wanted to make sure I documented both recipes so I can make them again next year!

 

Guinness Cheddar Dip

Recipe from The Curvy Carrot

 

8 ounces cream cheese, softened
2 and 1/2 cups sharp cheddar cheese, grated
1 teaspoon Dijon mustard
2 tablespoons half-and-half
1/4 cup Guinness
2 or 3 scallions, chopped
1 teaspoon garlic, minced
2 tablespoons parsley, chopped
Sea salt and pepper, to taste

 

 

1. In the bowl of your blender or food processor, combine the cream cheese, cheddar, mustard, and half-and-half.  Pulse until smooth.
2. With the food processor running, slowly pour the Guinness down the feeder and blend until combined.
3. Add the scallions, garlic, parsley, and salt and pepper (to taste).  Blend until thoroughly mixed.
4. Transfer to a bowl, cover, and chill at least for one hour prior to serving.

Corned Beef & Cabbage
Recipe from AllRecipes

4 large carrots, peeled and chopped

10 baby red potatoes, quartered

1 onion, peeled and cut into bite-sized

pieces

4 cups water

1 (4 pound) corned beef brisket with

spice packet

6 ounces Guinness

1/2 head cabbage, coarsely chopped

 

Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on low. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.