One of the most beloved cheese varieties, Kerrygold Irish Dubliner, teams up with cream cheese and mayo for an irresistible cheddar dip. And when it comes to entertaining effortlessly, this recipe fits that bill. If you’re looking for Cheese Spread Recipes, this Dubliner cheese dip is the perfect party cheese spread.
Here’s the story behind my latest recipe find, Dubliner Cheese Dip.
The last Sur la Table cooking class I attended was a mid-day class the Tuesday before Thanksgiving. A class to prepare holiday pies.
Usually the Sur-la-table classes consist of a main course meal item which ends up on a plate for lunch.
To keep our spirits high and our tummies from grumbling, they served us a big bowl of Dubliner Cheese Dip and crackers.
Every single one of us asked for the recipe and now that I’ve been serving it at holiday parties, I’ve lost track of how many times I’ve been asked for the recipe.
It seems that when it comes to dips, cheese is king. And if you’re looking for recipes with Dubliner cheese, this one is most certainly worth a look.
This recipe is totally awesome, easy to make and crowd pleasing. The flavor comes from the unique Kerrygold Dubliner cheese, the creaminess comes from cream cheese, and with garlic powder and a splash of Sriracha, this recipe rocks.
What Is Dubliner Cheese?
Dubliner Cheese is an Irish aged cow’s milk cheese made by Kerrygold. Yes, the same folks that make that remarkable Irish butter.
What Does Dubliner Cheese Taste Like?
Good stuff: complex, worldly, slightly sweet, slightly nutty and robust, this cheese is fabulous.
Tip: Dubliner Cheese is a granular cheese in texture so you want to keep in the fridge until you’re ready to grate, so it doesn’t chunk and fall apart.
I don’t think I’ve ever purchased Kerry Gold Cheese until now. Even though I’m feeling a loss over that, I’m dancing a jig over the find.
With that said, let’s make this cheese spread recipe.
Ingredients To Make Dubliner Cheese Spread
- Dubliner Irish Cheese, 7 ounces, 1 package, grated.
- Shallot: Shallots have a delicate and sweet flavor with a hint of sharpness. I like to think of them as a cross between garlic and sweet onion. They’re a wonderful addition to this cheese spread.
- Roasted Red Bell Pepper: Make it easy on yourself and pick up a roasted red bell pepper from the olive bar at the supermarket. Or even buy a jar of roasted red bell pepper. Or you can take the route of roasting your own red bell pepper stovetop over a gas flame.
- Mayonnaise: Mayonnaise brings a creamy and smooth texture to this recipe.
- Cream Cheese: Adds another creamy layer of goodness.
- Garlic Powder: Don’t skip this seasoning. It adds a final exclamation mark to the overall flavor.
- Sriracha: The icing on the cake. Sriracha brings excitement to the party.
Ingredient Substitutes and Swaps
- Dubliner Cheese: If you simply can’t find Dubliner brand cheese, substitute a good quality cheddar. I like Tillamook Medium White Cheddar. Great robust flavor.
- Shallot: Shallots are easy to find in the produce section, but if you’ve got everything on hand except a shallot, a sweet onion would be a good substitute.
- Sriracha: Don’t have Sriracha? Just add a splash of Tabasco Sauce or your favorite hot sauce.
How To Make This Recipe
One could hardly call this a step by step tutorial, because this cheddar cheese spread recipe is so easy, there’s only one step.
- Step 1: After the chopping and shredding is complete, simply place all of the ingredients into a large bowl. Using a large spoon, mix until well blended. Serve. Done!
Yes, prepare this recipe a day or two ahead of time. Store it in the refrigerator in an airtight container.
According to their website, typically for 9 – 12 months.
What To Serve With Dubliner Cheese Spread
I truly love the flavor combination of Wheat Thins crackers for this cheddar dip. There’s a slight sweetness to Wheat Thins that compliment the salty savory of the spread.
Here are some other options.
- Pretzel Crisps They are sturdy enough for dipping and their flat structure a great platform to hold that cheese.
- Crostini: Buy a small baguette and using a serrated knife, cut in 1/2 inch slices. Place the slices on baking sheet and using a silicone brush, brush each slice with olive oil. Place under your oven broiler about 5 inches below the heat. Let them cook until they brown.
- Pita Slices. Purchase some pita bread and cut into wedges. Serve with a spreader to spread the cheese onto the bread.
- Fruit: Slice pears and apples. Again, provide a spreader to spread the cheese onto the fruit.
- Vegetables: Carrot and celery slices come to mind as a sturdy vegetable that would hold up well as a dipper for this cheese dip.
Dubliner Cheese Dip ( Spread ) Recipe
Now that I’ve had my first soiree with this wonderful Irish cheese, I’ll be looking for more Dubliner cheese recipes. So, if you have any, I’d love to give it a try.
I hope you give this Dubliner Irish Cheddar Dip recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
More Cheese Appetizer Recipes
Dubliner Cheese Spread with Cream Cheese
- 7 ounces Dubliner Cheddar Cheese grated
- 4 ounces cream cheese room temperature
- 1 large red bell pepper roasted and chopped
- 1 medium shallot peeled and diced
- 1/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- pepper to taste
- A splash of Sriracha – optional
- Mix all ingredients together until well blended and serve with your favorite crackers. We like this with Wheat Thins.
- Leave Dubliner cheese in refrigerator until ready to grate, so it doesn’t crumble. Dubliner is a granular cheese, so keeping it cold will make it easier to grate.
- Let the cream cheese come to room temperature by taking it out of the refrigerator a couple hours in advance.
Dubliner Cheese Dip …It’s what’s for an Appetizer.
This cheddar dip recipe was first published December of 2015, and updated with new photos and more detailed information.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.