In colder months, my 3 brothers and I just can’t get enough of this hot, rich and creamy cheese dip. There’s nothing better than catching up with family, while mopping up sharp, gooey Irish Cheddar with rustic bread over a few Stouts. There’s something so gratifying about its simplicity.
The combination of Four cheeses, Donovan’s Maple Chili Relis, and Siracha hot sauce, create sharp, sweet, and spicy flavors that work in perfect harmony together.
When pairing this dish, it definitely calls for something equally as rich and complex. One brew worth tracking down is O’Hara’s Irish Stout, a relatively new beer to the states. O’Hara’s is a full bodied, smooth and creamy style stout with distinctive roasted malt and coffee notes on the nose with an equally impressive chocolate sweetness on the palate.
DC’s Hot Irish Cheddar
3 cups Sharp Irish Cheddar, shredded
2 cups Donovan’s Maple Chili Relish, well drained
1 cup Comte Cheese, or Gruyere, shredded
1 cup mayonnaise
1 8oz block cream cheese
½ cup parmesan, grated
1 tablespoon Siracha, or your favorite hot sauce
Pinch of salt
Coarsely ground fresh pepper
Preheat oven to 350 degrees
In a large mixing bowl, combine the cream cheese, mayonnaise, Siracha and mix well. Be sure to drain the relish of excess brine, otherwise the dip will become too liquidity. Add the relish and the remaining ingredients until a smooth texture is formed. Transfer to shallow dish and cook for 30 minutes or until outer rim is golden brown.
Serve with rustic bread, tortilla chips or raw vegetables.
From my house to yours,