This hot and bubbly Guinness Dubliner dip is cheesy and addictive. In this warm appetizer, caramelized onions are mixed with Dubliner cheese, softened cream cheese and Guiness beer, baked in the oven until golden and bubbly. I like to serve this Guinness Dubliner Dip with toasted slices of rye bread.
St. Patrick’s Day is one of my favorite holidays. It’s a holiday that isn’t about presents or candy and dressing up is optional. St. Patrick’s Day is more about the food, wearing some green and drinking beer.
With a maiden last name of Rafferty, I obviously have Irish in my family ancestry (my paternal grandfather) and when I got married, I traded one Irish name for another. At 20 years old I went from being a Rafferty to a McNamara and I’m honored and so proud to be both.
When the girls were little they would wish my husband Happy Father’s Day on St. Patrick’s Day because his name is Patrick. They were young and it was super adorable.
In our house it would be a crime if St. Patrick’s Day went uncelebrated. Wearing green is a MUST and if you get busted not wearing even a smidgen of green, you’ll get pinched and it will hurt. I of course am in charge of the food. I like to go all out and make a traditional Irish recipe like Dublin coddle or Irish-inspired recipes, like Irish nachos or this Guiness Dubliner dip, maybe not for dinner per say…although it could be.
Caramelized onions, robust Dubliner cheese and some good ol’ Guinness beer.
No regrets.
Preheat your oven to 400℉ (or 200℃).
In order to dip into the top cheesy layer, you’ll need something sturdy. You can either use homemade or store-bought rye bread. Simply brush both sides with olive oil and then sprinkled a pinch or two of kosher over the top and toasted them in a preheated oven for about 10 to 12 minutes, flipping the bread halfway through. After baking, just set the pan off to the side.
Meanwhile, cut a large yellow onion in half and then slice into 1/4-inch thin half moons. Heat a 10-inch skillet on medium heat, melt 2 tablespoons of unsalted butter and add in the onions. Toss to coat and cook slowly until golden and caramelized.
Then, toss the onions into a bowl with the 8 ounces cream cheese, 1/4 cup mayonnaise, 4 ounces of the Dubliner cheese and salt, pepper.
Pour in 1/4 cup of Guinness beer — YUM!
Next, stir until thoroughly combined.
Spoon the mixture into a small-ish oven safe dish. I’m using a 8-inch cast iron skillet but any baking vessel will work.
Spread the dip evenly and sprinkle with the remaining Dubliner cheese. Slip the pan-o-cheese into your preheated 400° oven for 25 to 28 minutes or until the dip is golden and bubbly. Allow the dip to cool for at least 10 to 15 minutes before you start dipping.
Cut your toasts in half and serve alongside with the Guinness Dubliner dip.
Dip. Eat. And repeat.
Enjoy! And if you give this Guinness Dubliner Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Guinness Dubliner Dip
Ingredients
- 10 ounces rye bread, (about 1/2 a loaf)
- olive oil
- kosher salt
FOR THE DIP:
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- kosher salt
- 8 ounces softened cream cheese
- 7 ounces Dubliner cheese, by Kerrygold, grated
- 1/4 cup mayonnaise
- 1/4 cup Guinness beer
Equipment
Instructions
- Preheat your oven to 400℉ (or 200℃).
- Place the bread onto a rimmed, metal sheet pan. Brush both sides with olive oil and sprinkle with a few pinches of kosher salt. Bake for 10 to 12 minutes. Flipping the slices halfway through. Once cool, cut the toasts in half.
- Meanwhile heat a 10-inch on medium-low and melt 2 tablespoons of butter. Add in the sliced onions, sprinkle in a generous pinch of salt and toss to coat. Cook slowly, tossing occasionally until the onions softened and eventually caramelize and turn golden brown about 25 minutes.
- In a medium bowl, add the cream cheese, 4 ounces of the grated Dubliner cheese, mayonnaise and the caramelized onions. Pour in the Guinness and stir until all of the ingredients are incorporated.
- Spread the mixture into a oven-safe baking dish or small cast iron skillet, sprinkle with the remaining cheese and bake for 25 to 28 minutes. Allow the dip to cool for 10 to 15 minutes before serving with the toasted rye slices.
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I have a cocktail party coming up on St Patty’s day so this would make a Terrific appetizer for the occasion! Thank you and I will be making this and I’ll let you know how people like it! Excited I found this!
Enjoy! 🙂
Looks yummy! I bet some added shredded corned beef would add a whole other element of goodness! Thank you for the recipe!
I bet you’re right!! 🙂
Hi Laurie,
Looks like a great recipe!
Have you tried adding more beer?
I would need at least 1/2 cup.
What do you think?
Great site, and cool recipes!
Thanks!
Matt
I’m sure you could! Thanks, Matt!
I made this for Ladies Night Out fora group of really good cooks (one Irish Lady). They LOVED it and wanted the recipe!!! Thank you for a real “hit”!
Denise Benson
I’m so glad, Denise!
Can you make this ahead of time and refrigerate before baking?
I don’t see why not!
Wow, this was good! I followed the recipe almost as written, except used Neufchâtel cream cheese (slightly lower fat) and cut the cheese by 2/39 or so. Did the whole toasted rye bread on the side thing too, and it was devoured in no time flat! Looked a little funky when it came out of the overnight as the cheese had separate oddly, but no one cared after that first bite. Also had some carrot sticks on the side, which paired well too. Thanks for a great recipe!
This went over amazingly well at a party. I doubled the recipe because of the large skillet I had as well as the amount of people. I caramelized the onions right in the skillet and when it was just about complete, I added 1/3 cup of Guinness right in the pan. Let it cool and then continued on. People who tried it kept telling others to try it saying that it was “world changing”. Fantastic recipe, I will be making it every year.
I’m so glad to hear it, Chris! Thank you for taking the time to make this recipe and for leaving such a great review!
This stuff is delicious. I’ve made it several times. I’ve added mushrooms a few times, I’ve replaced the beer with white wine, still delicious. Every time I’ve made it I’ve received complements and shared the recipe. Thanks!!
Where do I get Dubliner cheese?
Costco carries Dubliner cheese.
Walmart also has the Kerrygold Dubliner cheese near the deli area.
Made this for a St Patrick’s party this weekend and it was a hit. Will definitely make again.
This looks so good but before I make it I need some feedback to a question. The recipe calls for salt on the toast, salt in the cooked onions and then under the photo of the cream cheese and mayo mixture, it calls for salt and pepper. This is a lot of salt so please give me some indication of how much salt should be added and at what point. Also, pepper was not mentioned in the recipe ingredients. Is an addition of pepper recommended? Thanks for any help offered.
I’d love to try this but I’m not sure where I can find the cheese here in Canada
Anything close you can suggest?
Thanks!
This was absolutely amazing. Doubled it for a party of 50 with a lot of other food and everyone kept coming back for more and asked for the recipe. No leftovers. I even reheated one time during the party to make sure it was staying warm. I will be making this dip over and over and over. Made it exactly as above except served with pita chips because I didn’t have time to make the rye toasts. Thank you for this St. Patty’s Day gem!
My new fav party dip. So good. The Guinness gives it a different flavor from most onion dips. A solid favorite at the party I brought it to.
Is the serving size actually 1 gram? Because the fat is 26 grams. New physics?
Hi there! The serving size is about 3 tablespoons.
Can this be kept in a crock pot instead of baked in the oven?