Recipes » Guinness Broccoli Cheddar Dip by Pete Janiak
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Chef: Pete Janiak
Restaurant: Presidio Social Club, 563 Ruger St., San Francisco, CA
Issue: January February 2009
Guinness Broccoli Cheddar Dip
Servings: Serves 8-10
Ingredients:
- 1 14.9-ounce can of Guinness Draught
- 2 pounds broccoli, steamed and grated
- on box grater
- 11⁄2 pounds cheddar, grated
- 4 shallots, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- 1⁄2 teaspoon fresh thyme, chopped
- 10 ounces heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
Instructions:
- In a saucepan, cook shallots and garlic in oil until soft and colorless.
- Add mustard, Guinness and 8 ounces of cream, reserving 2 ounces.
- Reduce by half on medium heat.
- Turn heat to low and whisk in 1 pound of cheddar. Remove from heat and let cool for 3 minutes, then stir in 2 ounces cream, broccoli, 1/2-pound of cheddar and herbs.
- Once incorporated, transfer to Pyrex or microwave dish, cool completely in refrigerator.
- When ready to serve, heat in microwave or oven at 350 degrees until hot and bubbling. Let cool for a few minutes.
- Serve with chips, vegetables, crostinis, pita chips or pretzel rods.
tags: broccoli, cheddar, dip, stout
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