Do you think you an ever go wrong with something that has cheese, bacon, and beer in it? Most likely not! Now that weekends are full of football, this is the perfect recipe to have one hand. You can make this dip and have it in the crock pot for munching on all day long. I served mine with little soft pretzel bites, but tortilla chips, veggies, or crackers would be perfect. Or you could just use it as a sauce to pour over your hotdog or burger.
Feel free to use your favorite beer in this recipe. Just know that the word Ale is in the title for a reason. You want to use something that is full bodied, and can stand up to the cheese. Light beers tend to get lost, and don’t really add much to the dip. If you have leftovers, it reheats well. I sometimes add just a little milk to thin it out when reheating.
- 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
- ½ 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. Mix in salt, pepper, and hot sauce to taste.
- Fold in about ¾ of the bacon. Use the rest for garnish.
- Place in crock pot to keep warm for a party. Or place in fridge and reheat at the time for serving.