Home Recipes Guinness Broccoli Cheddar Dip

Guinness Broccoli Cheddar Dip

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Chef Pete Janiak whips up this San Francisco treat: a stout-infused dip version of broccoli-cheddar soup that screams for chips, vegetables, crostini and pretzel rods.

Makes: Serves 8-10

  • 1 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


  • 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 slightly before serving with an assorment of dippers.


Choose a Dry Stout for this recipe

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