8 ounces cream cheese, softened
2 1/2 cups shredded sharp cheddar cheese
2 teaspoons Dijon mustard
2 tablespoons half & half
sprinkle of kosher salt
1/4 cup stout style beer
2 scallions, chopped
2 tablespoons chopped fresh parsley {plus, more for garnish} dash of hot sauce {sriracha, or tabasco}, or to taste
Combine the cream cheese, cheddar, mustard and half & half in the bowl of a food processor. Sprinkle in a pinch of kosher salt & pulse until combined. Pour in the beer & blend until smooth. Add in the scallions, parsley & hot sauce; pulse a few more times. Taste for seasoning & add more salt and pepper if needed.
Transfer the mixture to a bowl & chill for at least an hour, or overnigh to let the flavors develop. Let the dip warm to room temperature before serving. Serve with crackers or fresh veggies.
