Bacon Beer Cheese Dip

Recipe courtesy of


  • 1/2 pound bacon slices
  • 1 tablespoon butter
  • 1/2 yellow onion, diced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon stone ground mustard
  • 8 ounces cream cheese, softened
  • 1 12oz dark beer (IPA, stout, or ale)
  • 6 cups shredded Cottswald Cheddar cheese


Heat oven to 350 degrees F.

Add bacon to a large skillet over medium heat. Sauté for 10 minutes until crispy, remove and place on a paper towel lined plate. Chop the bacon into rough pieces, discard the grease.

Place a medium, high-sided skillet over medium heat and melt butter. Add onions and cook until soft, about 3-4 minutes. Whisk in the mustard and then add the dark beer, scraping up bits from the bottom of the pan. Increase the heat and bring to a boil for about 5 minutes, stirring occasionally. Add the cream cheese and reduce the heat to medium. Whisk the mixture until the cheese melts and becomes creamy. Turn off heat. Set aside 1/4 cup of shredded cheddar cheese. Add the rest of cheddar cheese 1 cup at a time into the mixture, stirring until the cheese is incorporated. Repeat until all the cheese has been added. Stir in 3/4 of the bacon, saving the rest to top the dip. 

Spray a 1-quart baking dish with cooking spray. Pour the dip into dish and top with the remaining cheese and bacon. 

Bake for 20-25 minutes until the dip is bubbling. Serve warm with chips of your choice.