Gouda & Mushroom Beer Dip + The Niagara Craft Beer Festival

Have you ever noticed that as you get older your tastes and appreciation for food changes? I used to hate Brussels sprouts… now I love them. I wasn’t a big beef eater… now I make burgers weekly. I could never understand why people drank craft beer… now I am slowly learning to appreciate the strong flavours.

In the past 7 months I have been exposed to more craft beer than I have in my entire (adult) life. And you know what? It’s growing on me. As “J” would say, “it’s about time you drink a real beer and get rid of that water you’ve been drinking.” #TrueThat

This new found appreciation couldn’t come at a better time. In one month I will be heading to the largest craft beer show in Ontario; the Niagara Craft Beer Festival at Montebello Park in St. Catharine’s. A whole weekend filled with 20+ craft beers, great food, and talented entertainment (yup, The Trews and USS are going to be there!). Of course there is still one thing I enjoy more than drinking beer – cooking with it. Inspired by the bold flavours of Mill St’s Distillery Ale, I whipped up this delicious cheesy mushroom beer dip. Best served hot, this flavourful dip partners perfectly with a cold bottle of Distillery Ale.

Gouda & Mushroom Beer Dip

This dip is just the thing when entertaining a small or large crowd. Pairing perfectly with a frosty mug of beer and crispy tortilla chips, you’ll have every guest at your party asking for the recipe!

Ingredients
1 head of garlic, roasted and cooled
1 cup chopped crimini mushrooms
8 oz cream cheese
1 cup freshly grated Parmesan cheese + another 1/4 cup for top
1 cup freshly grated smoked Gouda
1/2 cup Mill St. Distillery Ale
1/2 tsp red Thai chili sauce
1/2 tsp fresh cracked black pepper
1/2 tbsp cornstarch
1/4 cup Panko breadcrumbs
1/4 cup chopped green onions

Directions
1. Roast garlic and set aside to cool.
2. Roughly chop mushrooms and saute until most of the moisture has evaporated, approximately 3-5 minutes. Set aside to cool.
3. Preheat oven to 350.
4. Add cream cheese, Parmesan, Gouda, beer, Thai chili sauce, pepper, corn starch and cooled garlic (try not to include the skin) to food processor. Process until combined.
5. Add mushrooms to food processor and process just until combined.
6. Pour cheese mixture into a baking dish. Top with Panko breadcrumbs and 1/4 cup of Parmesan cheese.
7. Bake until top starts to crisp up and turn a golden brown, about 25-30 minutes.
8. Remove from oven and garnish with chopped green onions. Serve warm with tortilla chips or thinly sliced baguette.

What’s your favourite way to cook with beer?