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Best Warm Bacon and Beer Cheese Dip Recipe

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This warm bacon and beer cheese dip is creamy, savory, and utterly addictive. Made with sharp cheddar, smoked gouda, dark beer, and crispy bacon, it’s the perfect crowd-pleasing appetizer for any gathering.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1 cup smoked gouda cheese, freshly shredded
  • 2 tablespoons cornstarch
  • 1/2 cup dark beer (such as stout or brown ale)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)
  • 8 slices thick-cut bacon (about 8 ounces)
  • 1 tablespoon brown sugar (optional)
  • 1 baguette, sliced and toasted (for serving)
  • Fresh chives or green onions, chopped (for garnish)

Instructions

  1. Cook the bacon: Place bacon strips in a cold large skillet. Set heat to medium and cook slowly, turning occasionally, until deeply browned and crispy, about 8-10 minutes. If using brown sugar, sprinkle it over bacon in the last 2 minutes. Transfer bacon to a paper towel-lined plate to drain and cool. Once cool, crumble or chop into small pieces. Reserve about 1 tablespoon of bacon fat in the skillet.
  2. Prepare the cheese: While bacon cools, shred cheddar and gouda using the large holes of a box grater. Toss shredded cheeses with cornstarch in a small bowl until evenly coated.
  3. Build the dip base: In a medium saucepan over low heat, warm the reserved bacon fat. Add cream cheese and stir constantly until softened and smooth, about 2 minutes. Slowly pour in beer, whisking continuously until smooth and slightly thickened, about 3-4 minutes.
  4. Add the cheese: Reduce heat to lowest setting. Add shredded cheese mixture in three batches, stirring each batch until fully melted before adding the next. Once all cheese is incorporated, stir in Dijon mustard, garlic powder, smoked paprika, and cayenne (if using). Continue stirring for 2 minutes until thick, smooth, and glossy.
  5. Add the bacon: Reserve about 2 tablespoons of crumbled bacon for garnish. Fold remaining bacon into dip until evenly distributed. Taste and adjust seasoning.
  6. Serve: Transfer dip to a serving bowl or oven-safe dish. If desired, broil for 2-3 minutes until lightly browned and bubbling. Sprinkle reserved bacon and fresh chives on top. Serve immediately with toasted baguette slices or sturdy crackers.

Notes

For best results, shred cheese yourself and avoid pre-shredded cheese. Use a dark, malty beer like stout or brown ale; avoid IPAs or light beers. The dip can be made up to 2 days ahead and reheated gently. If dip becomes grainy, whisk in 1 tablespoon cold beer or milk. Serve with toasted baguette, pretzel crisps, or vegetable sticks for a low-carb option.

Nutrition

Keywords: bacon, beer cheese dip, warm dip, appetizer, party dip, game day snack, cheddar, gouda

Find it online: https://willarecipes.com/best-warm-bacon-and-beer-cheese-dip-recipe/