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Slow-Cooker Cheddar Bacon Beer Dip

My tangy, smoky dip won the top prize in our office party recipe contest. Use your favorite beer or ale, but steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • 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 amber beer or nonalcoholic beer
  • 2 cups shredded cheddar cheese
  • 1 pound bacon strips, cooked and crumbled, divided
  • 1/4 cup heavy whipping cream
  • 1 green onion, thinly sliced
  • Soft pretzel bites

Directions

  • In a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer, cheese and all but 2 tablespoons bacon. Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours.
  • In the last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with soft pretzel 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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