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Pressure Cooker Cheddar Bacon Ale Dip

My tangy, smoky dip won the top prize at our office party recipe contest. Use whatever beer you like, but steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4-1/2 cups

Ingredients

  • 18 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1-1/2 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1 cup beer or nonalcoholic beer
  • 1 pound bacon strips, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 1/4 cup heavy whipping cream
  • 1 green onion, thinly sliced
  • Soft pretzel bites

Directions

  • In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
  • Select saute setting, and adjust for medium heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.

Test Kitchen tips
  • Your favorite ale will also work in this recipe. The Test Kitchen loved the flavor of New Belgium Fat Tire.
  • To lighten this up, use reduced-fat cream cheese, light sour cream, half-and-half and reduced-fat shredded cheese. Serve with fresh celery and carrot sticks.
  • Nutrition Facts
    1/4 cup: 213 calories, 19g fat (10g saturated fat), 60mg cholesterol, 378mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.

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