White Bean and Rosemary Dip with Dubliner Cheese

This year for St. Patrick's Day we planned an Irish Feast with some friends. They hosted, and we brought side dishes and dessert. Our host made an Irish Stout Cheese Fondue with homemade pretzels and fruit and Corned Beef-Stuffed Cabbage Rolls.

I made Beer Bread with White Bean & Rosemary Dip with Dubliner Cheese (see recipe below) and Irish Car Bomb cupcakes (recipe to come later) for dessert. The feast and company were wonderful. We had a great time.

The first dish I made was White Bean and Rosemary Dip with Dubliner Cheese. I had never heard of Dubliner Cheese, but it is an Irish cheese similar to an aged cheddar with the nutty flavor of Swiss and the bite of Parmesan. Not only did my local grocery story carry it, but also it was on sale! This recipe was quick and easy to make and is best prepared a day ahead to allow the ingredients to meld. The texture is similar to hummus, but it's creamier and much more flavorful. It's a perfect dip for crackers, veggies, beer bread, or pretzels. 

White Bean & Rosemary Dip with Dubliner Cheese
Source: adapted from Kerrygold

1 (15-oz.) can northern beans (rinsed and drained)
1 cup Dubliner Cheese (shredded)
3/4 cup Greek yogurt
1 tablespoon minced garlic
1 to 2 tablespoons stout beer
2 teaspoons crushed, dried rosemary
salt and pepper to taste

Puree beans, cheese, yogurt, garlic, and beer in a food processor until very smooth. Stir in rosemary and season with salt and pepper.