Beer Cheese Dip
User Reviews
4.2
Beer Cheese Dip
Description
Beer Cheese Dip starts by crisping bacon and then sautéing diced onions in butter for a flavorful base. Dijon and stone-ground mustards add tang and spice, combined with beer to dissolve browned bits from the pan for added depth. Cream cheese is whisked in, melting smoothly with the beer mixture to form a rich sauce. Sharp cheddar cheese is gradually incorporated until fully melted and creamy.
The dip is finished with reserved crispy bacon pieces stirred in and scattered on top. Hot sauce is added for a subtle spiciness that complements the smoky bacon and sharp cheeses. This dip is best served warm with sturdy chips suitable for dipping.
A slow cooker method is available, where the cheese mixture is cooked on high for one to two hours, allowing the dip to stay warm for gatherings or game day events.
Ingredients
- ½ pound Bacon slices
- 1 tablespoon butter
- ½ yellow onion , diced
- 1 tablespoon Dijon mustard
- 1 tablespoon mustard stone ground
- 8 ounces cream cheese , softened
- 1-12 ounce beer , (preferably an IPA or dark brown ale)
- 6 cups cheddar cheese about 8 ounces, shredded sharp
- hot sauce such as Frank's or Tabasco; generous dashes
- potato chips Kettle Brand, for dipping
Instructions
- Heat oven to 350 degrees F.
- Add bacon to a large skillet over medium heat. Sauté 10 minutes until just crispy then remove and place on a paper towel-lined plate. Cool and then chop or tear the bacon into rough pieces. Discard the bacon grease.
- In a medium high-sided skillet or saucepan on medium heat, melt the butter. Add the onions and cook until soft, about 3-4 minutes.
- Whisk in the mustard and then add the beer, scraping up the bits from the bottom of the pan. Increase the heat, bring to a boil, and cook for 5 minutes stirring occasionally.
- Add the cream cheese then reduce the heat to medium. Whisk the cream cheese into the beer mixture until the cheese melts and becomes creamy. Turn off the heat.
- Set aside ¼ cup of the shredded cheddar. Add the rest of the cheddar cheese about 1 cup at a time to the beer mixture, stirring until the cheese melts and is smooth. Repeat until all of the cheese has been added.
- Stir in ¾ of the bacon, saving the rest for the top of the dip.
- Spray a 1-quart baking dish with cooking spray. Pour the dip into the dish and top with the remaining ¼ cup cheddar cheese and the rest of the crumbled bacon.
- Bake for 20-25 minutes or until the dip is bubbling. Serve warm with potato chips.
Notes
- To prepare in a slow cooker, cook the cheese mixture on high for 1-2 hours instead of baking to keep warm at parties.
- Use IPA or dark brown ale beer for a richer flavor, but any beer can work.
- Reserve some bacon for topping to add texture and presentation appeal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 18g | 36% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 95mg | 32% |
| Sodium | 574mg | 24% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 856IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 428mg | 43% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
You'll Also Love
