Beer Cheese Dip – Warm cheddar cheese dip made with plenty of bacon and beer! Great for dipping soft pretzels, chips or just about anything!
What do you think of when you think of cheese dip? For me, the first thing that comes to mind is soft pretzels. That seems kind of strange, but it is my favorite thing to dip in a beer cheese dip.
And the best part, this beer cheese dip recipe is super easy to make! You can have it ready in no time. And if you leave out the bacon you can have it ready in no time. So it is the perfect game day or party dip.
How to Make Cheese Dip
- Use good quality cheese. You will want a block of cheese, not the shredded stuff. It will melt better and make for a creamier more delicious dip.
- Pick beer you enjoy drinking. This beer cheese dip doesn’t taste like beer, but you do get the flavor in the back ground. So pick on you like drinking. This is the time to break out the good stuff. Save the light beer for something else.
- Use a good pan. Make sure you have a heavy duty pot or pan when making this. If you use a thin pan, it will not heat evenly, and you could end up with burnt cheese. And no one wants that!
- Use a whisk. You may be tempted to break out the spatula when you are mixing in the cheese, but a whisk lets you get the sauce nice and smooth and creamy!
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 leftover cheese dip, it reheats well. I sometimes add just a little milk to thin it out when reheating. This Skillet Cheese Dip has the dippers baked right in, which is such a fun idea for game day!
Beer Cheese Dip - Warm cheddar cheese dip made with plenty of bacon and beer! Great for dipping soft pretzels, chips or just about anything!
- 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)
- 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 3/4 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.
Adapted from Cabot Cheese