Dubliner White Bean and Rosemary Dip

For holiday appetizers, you can’t go wrong with cheese.

Fine cheeses are readily available at your local natural and organic food store, and they’re always crowd pleasers. Try going exotic with Irish cheese, such as Dubliner, Blarney Castle or Ivernia. They’re made with milk from grass-fed cows, with no antibiotics or growth hormones.

Arrange small cubes on a bread board, with a scattering of nuts, dried fruit and a bowl of chutney, or surround them with breads or crackers for an instant appetizer.

Our end-of-the week recipe is a wonderful dip made with Kerrygold Dubliner cheese. It’s best prepared a day or two in advance and refrigerated to meld flavors.

Dubliner White Bean and Rosemary Dip

Makes about 2 cups

  • 1 15-ounce can small white beans, rinsed and drained
  • 1 cup shredded Kerrygold Dubliner Cheese
  • 3/4 cup sour cream
  • 1 to 2 cloves garlic
  • 1½ tablespoons chopped fresh rosemary
  • Freshly ground pepper to taste
  • Dippers: colorful vegetable pieces, baguette slices or crackers
  1. Puree beans, cheese, sour cream and garlic in food processor until very smooth.
  2. Add rosemary. Using on and off pulses, process until rosemary is finely chopped. Season with pepper.
  3. Serve with dippers.

Recipe and photo courtesy of the Irish Dairy Board

From our partners

About Author


  • Amanda Webb  December 10, 2007 at 4:07 pm

    Great recipe. I love it that you use dubliner cheese. It is very easy for those of us living in Ireland to forget that we have lots of good quality food at our fingertips. To see Dubliner Cheese referred to as exotic seems strange to me as it is just another off the shelf cheese here. As far as I know intensive dairy farming is still not a reality in Ireland and cows can be seen roaming the fields everywhere. I guess it’s only when I come across a post like yours I realise how lucky we are.

  • Around the Web