You had to know what I was going to post about today didn’t you? It just had to be the dip that went with the Soft Pretzel Bites! It was a good one too. I think the name kind of speaks for itself…Cheddar, Bacon, and Beer! Can you really go wrong when you put those together? Then you get to dip a warm soft pretzel in it, oh so good!
I served this in a little crock pot, set on warm so it would be good for the whole party. This recipe makes quite a bit of dip, but that was a good thing. There wasn’t a whole lot left at the end of the night. The leftovers ended up going home with someone else they liked it so much. The recipe has you use some of the bacon fat to get the flavor in there. But in the end, I stirred in all the crumbled bacon. I mean really, was anyone going to complain about more bacon?!
Warm Cheddar Bacon Ale Dip
Adapted from Cabot Cheese
6 slices bacon, diced
3 tablespoons Flour
1 (12-ounce) bottle amber ale
2 teaspoons Dijon mustard
4 ounces cream cheese, cut into pieces
2 cups Sharp Cheddar Cheese
1/2 teaspoon Tabasco sauce (I used Siracha)
3 tablespoons Flour
1 (12-ounce) bottle amber ale
2 teaspoons Dijon mustard
4 ounces cream cheese, cut into pieces
2 cups Sharp Cheddar Cheese
1/2 teaspoon Tabasco sauce (I used Siracha)
Salt and ground black pepper to taste
In large pan over medium heat, cook bacon until browned and crispy. Remove from pan, and place on paper towels. Leave a couple tablespoons of bacon fat behind. Stir in flour, and cook for about 1 minute.
Whisk in beer. Cook until it starts to thicken, stirring occasionally. Whisk in mustard. Turn heat down to low. Mix in cream cheese. Add cheddar cheese a handful at a time. Stir until cheeses are melted and dip is hot.
Place in crock pot to keep warm for a party. Or place in fridge and reheat at the time for serving.
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