Beer Cheese Dip
Beer Cheese Dip - Warm cheddar cheese dip made with plenty of bacon and beer! Great for dipping soft pretzels, chips or just about anything!
Servings: 10
Ingredients
- 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
Instructions
- In large pan over medium heat, cook bacon until browned and crispy. Remove from pan, and place on paper towels to drain.
- Leave a couple tablespoons of bacon fat in the pan. Stir in flour, and cook for about 1 minute until the flour is completely blended.
- Whisk in beer, and 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.
- Serve immediately or keep warm in a crockpot.
Notes
Adapted from Cabot Cheese
Nutrition
Serving: 10Servings | Calories: 283kcal | Carbohydrates: 5g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 537mg | Sugar: 1g
