Beer Cheese Dip with Bacon
A delightful and satisfying snack that combines rich flavors and creamy textures, perfect for parties or cozy nights in.
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.
Notes
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.