Makes about 2 Cups
8 ounces cream cheese, softened
2-1/2 Cups shredded sharp cheddar cheese
1 tsp Dijon mustard
2 Tbsp half and half
Sprinkle of kosher salt
2 tsp Caraway Seed
1/4 Cup Guinness [or other dark] beer
2 scallions, chopped
1 tsp Crushed Red Pepper Flakes
Combine the cream cheese, shredded cheddar, mustard and half and half in the bowl of a food processor. Sprinkle in a pinch of kosher salt and Caraway Seed, and pulse until combined. Pour in the beer and blend mixture until smooth. Add in the scallions, and chili flakes; pulse a few more times. Taste for seasoning and add in a bit more salt, if desired.
Transfer the mixture to a bowl and chill for at least an hour, or overnight. Before serving, soften slightly, by letting the dip warm for half an hour at room temperature. Garnish with another pinch of chopped fresh parsley. Serve with crudités, and/or crackers. I recommend some rosemary flatbreads, or Wheat Thins.