Bacon Beer Cheese Dip
Recipe courtesy of Foodiecrush.com
- 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.