Beer Cheese Dip with Bacon is a delightful and satisfying snack that combines rich flavors and creamy textures, making it perfect for parties or cozy nights in. Whether you’re hosting friends for a game or simply craving something delicious, this dish can be whipped up in no time. Best of all, it’s easily customizable to suit different tastes, ensuring everyone leaves happy!
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 300
Protein: 10 g
Carbohydrates: 15 g
Fat: 25 g
Fiber: 1 g
Sugar: 2 g
Sodium: 600 mg
Why Make Beer Cheese Dip with Bacon
Beer Cheese Dip with Bacon is not only delicious, but it’s also incredibly versatile. You can serve it with a variety of dippers, from pretzels to veggie sticks, making it a great choice for any gathering. The combination of creamy cheese and crispy bacon elevates this dip, leaving you with a rich flavor that everyone will love. Plus, it’s so simple to prepare, you’ll find yourself making it all the time!
How to Make Beer Cheese Dip with Bacon Step by Step
Ingredients
- 3 pieces bacon, diced into small cubes
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (1:1 gluten-free flour works as well)
- 1 cup lager beer
- ½ cup whole milk
- 2 cups shredded white cheddar cheese (about 8 oz)
- 1 cup shredded sharp yellow cheddar (about 4 oz)
- 4 ounces cream cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon freshly chopped chives
- Soft pretzels or soft pretzel bites
- Kielbasa sausage, grilled and sliced into ½ inch pieces
- Sturdy corn chips
- Baguette slices
Directions
Crisp up bacon: In a medium-sized cast iron pan, add diced bacon pieces over medium heat and stir until crispy. Remove and reserve, discarding the bacon fat.
Make the roux: In the same pan over medium heat, add flour and unsalted butter. Using a whisk, stir to combine the two ingredients. Once the butter is completely melted, continue to stir frequently for three minutes to activate the roux.
Add liquids: Add the beer, stir, and let the beer simmer for 2 minutes, stirring often. Adjust the heat to keep the beer simmering. After 2 minutes, add the milk and continue to simmer for an additional 2 minutes.
Add cheese: Add in the cream cheese and shredded cheeses, then reduce the heat to low. Stir until the cheese melts and combines after about 2 minutes.
Add flavor: Now add the remaining ingredients: Dijon mustard, Worcestershire sauce, and chives. Stir again to mix.
Top with bacon and serve: Add the reserved bacon over the top of the cheese sauce and serve immediately. Alternatively, transfer to a fondue or warming pot to keep it warm and melty. Dip with fresh pretzels, corn chips, and grilled sausage.
How to Serve Beer Cheese Dip with Bacon
For a satisfying appetizer, serve Beer Cheese Dip with Bacon alongside soft pretzels or pretzel bites. You can also pair it with crispy corn chips for a fantastic crunch. For heartier options, cut up some grilled kielbasa and offer it as a side for dipping. A fresh salad on the side can also balance out the richness of the dip.
How to Store Beer Cheese Dip with Bacon
If you have any leftovers, store Beer Cheese Dip with Bacon in an airtight container in the fridge for up to three days. When reheating, gently warm it on the stove or in the microwave, adding a splash of milk to restore its creamy texture. While freezing is not recommended due to potential changes in texture, it can be stored in the fridge for quick re-serving at your next gathering!
Expert Tips for Cooking Beer Cheese Dip with Bacon
- For deeper flavor, use a beer with a robust taste that you enjoy drinking.
- Experiment with a mix of cheeses to create a unique flavor profile—add gouda or pepper jack for a twist!
- Stir continuously when melting the cheese to prevent it from clumping or becoming grainy.
Delicious Variations of Beer Cheese Dip with Bacon
- Spice it up by adding jalapeño or cayenne pepper for a kick of heat.
- Incorporate fresh herbs like thyme or rosemary for a herbed version.
- For a vegetarian option, replace bacon with sautéed mushrooms or caramelized onions.
Conclusion
Beer Cheese Dip with Bacon is an irresistible combination of flavors and textures that is sure to impress. It’s easy to prepare, making it perfect for any occasion, from casual get-togethers to festive gatherings. Give it a try—your taste buds will thank you!
Beer Cheese Dip with Bacon
Ingredients
Main Ingredients
- 3 pieces bacon, diced into small cubes
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (1:1 gluten-free flour works as well)
- 1 cup lager beer
- ½ cup whole milk
- 2 cups shredded white cheddar cheese (about 8 oz)
- 1 cup shredded sharp yellow cheddar (about 4 oz)
- 4 ounces cream cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon freshly chopped chives
Dippers
- Soft pretzels or soft pretzel bites
- Kielbasa sausage, grilled and sliced into ½ inch pieces
- Sturdy corn chips
- Baguette slices
Instructions
Preparation
- In a medium-sized cast iron pan, add diced bacon pieces over medium heat and stir until crispy. Remove and reserve, discarding the bacon fat.
- In the same pan over medium heat, add flour and unsalted butter. Using a whisk, stir to combine the two ingredients. Once the butter is completely melted, continue to stir frequently for three minutes to activate the roux.
- Add the beer, stir, and let the beer simmer for 2 minutes, stirring often. Adjust the heat to keep the beer simmering. After 2 minutes, add the milk and continue to simmer for an additional 2 minutes.
Cooking
- Add in the cream cheese and shredded cheeses, then reduce the heat to low. Stir until the cheese melts and combines after about 2 minutes.
- Now add the remaining ingredients: Dijon mustard, Worcestershire sauce, and chives. Stir again to mix.
- Add the reserved bacon over the top of the cheese sauce and serve immediately. Alternatively, transfer to a fondue or warming pot to keep it warm and melty.
