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Beer Cheese Dip with Bacon

Imagine dipping into thick, rich, creamy, and oh-so cheesy Beer Cheese Dip with Bacon! Perfect on game day or any day, this amazing bacon beer cheese dip is so good, you might not want to share!

Bacon beer cheese dip in a dark bowl on a blue background.

This Beer Cheese Dip Recipe is Easy and Irresistible!

I’ve taken a classic beer cheese dip and added so much more flavor. Now, it’s like a pub-style beer cheese on steroids! Packed with ooey gooey goodness and just the right amount of beer, grab your favorite dippers and get ready to dunk! 

What You’ll Need

  • Bacon – Use a good-quality brand of bacon for this recipe. If you can find double-smoked bacon, use that! 
  • All-purpose flour – This will thicken the recipe. You can make this a gluten-free beer dip recipe by swapping the AP flour with your favorite gluten-free flour.
  • Whole milk – Use whole milk for the richest dip.
  • Beer – You only need a half-cup for this recipe, so drink the rest. Cheers!
  • Worcestershire sauce – A little goes a long way!
  • Stone-ground mustard – Or use your favorite mustard. Dijon mustard will also work.
  • Garlic powder – Garlic, beer, and cheese go hand-in-hand!
  • Salt and pepper
  • Shredded sharp cheddar cheese – This recipe benefits from using sharp cheddar. If you’d like to try other cheeses, see my comments below.
The ingredients for bacon beer cheese dip.

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  • Large pot or dutch oven (Dutch ovens are great for retaining heat and keeping your dip warm even after you’ve taken it off the stove.)
  • Liquid measuring cup
  • Whisk
  • Spatula
  • Cutting board and knife
  • Box grater (optional)

How to Make This Easy Beer Cheese Dip Recipe

This recipe is an adaption of my pub-style beer cheese, but I’ve added even more flavor with this tasty recipe. Here’s how:

Cook the bacon. You’ll need bacon and bacon fat for this recipe, and it must be fully cooked (crispy) before adding it to the dip. Chop, fry, drain, and save some of that bacon fat!

Make the roux. This flour and fat combination is the foundation for building the cheese sauce. Traditionally, it is made with flour and butter, but we’re using bacon fat to add even more flavor to this tasty dip recipe.

Add the liquids. Whisk the milk and beer into your roux, cooking it over medium heat until it thickens.

Add the seasonings. Whisk in the Worcestershire sauce, mustard, garlic powder, salt and pepper.

Stir in the cheese. Now’s when you add the cheese. Stir it into the dip, keeping the heat low, allowing the cheese to melt completely.

Mix in the bacon. Save a few bacon crumbles for a garnish, but stir the rest of it into the dip.

Tips for Success

  • Prep everything ahead of time, including shredding the cheese. You don’t want to have to set your roux to the side while you shred the cheese. Freshly shredded cheese is perfect for this recipe.
  • Thin the dip. If your beer dip recipe is too thick, thin it with a tablespoon or two of beer or milk.
  • Got lumps? If you end up with lumps in your sauce before adding the cheese, use an immersion blender to smooth it out. 
  • Low heat to melt the cheese. Cheese doesn’t like to be boiled. Keep the heat low until the cheese is fully melted into the dip.

How To Fry Perfectly Crisp Bacon

Making perfectly crisp bacon might seem easy, but much can go wrong. Here are some tips to help you master making crispy bacon.

Chop the bacon. Chopping the bacon first will help it fry more quickly, and you can spread it around the pan to cover more of the cooking surface.

Medium-high heat. If your heat is too high, the bacon can burn. If it’s too low, the fat won’t render, and you’ll end up with limp bacon.

Remove excess bacon fat. Depending on how much bacon you’re frying, you could end up with a substantial amount of bacon fat in your skillet. Spoon out and discard some of the extra. Remember, for this cheese and beer dip recipe, you’ll need to keep 2 tablespoons of bacon fat.

Drain. Drain your crisped bacon on paper towels. The paper towels will absorb the extra fat, keeping your bacon crisp.

Chop again. Once the bacon is crispy, chop it again! Raw bacon is hard to chop, but when it’s crispy, it’s easy! Once crisped, chop it into the size you need. 

Overhead shot of bacon beer cheese in a dark bowl surrounded by pretzel knots on a cutting board.

Recipe Variations

While the bacon in this recipe is what makes it unique, I hope it inspires you to make your own variations. The most obvious variation (and the one I get asked about the most) is if you can swap the bacon for sausage or pulled pork. The answer is yes! Other easy swaps come in trading out the beer and cheese, so check out the sections below for some tips on how to change these up with great results.

What’s the Best Cheese For Beer Cheese Dip With Bacon?

I’m a cheese lover and I have tried many different kinds of cheese in this recipe. My favorite is a good, sharp cheddar. The sharpness of the cheese stands up well to the beer, but at the same time, it’s not too rich. Whatever you pick, make sure it’s not too soft (like mozzarella) or too hard (like Parmesan) and the cheese should be able to melt well.

Other cheeses that work well include:

  • Havarti
  • Pepper jack
  • Gouda – try it with smoked gouda! 

I suggest using cheese that isn’t already shredded. Pre-shredded cheese contains anti-clumping agents that will alter the consistency of your bacon beer cheese dip. I know it’s extra work, but shred the cheese yourself for this recipe.

If you don’t want to shred it, you can cut it into small cubes, and it will melt just fine into your beer dip.

What’s the Best Beer for Beer Cheese Dip?

Just like cooking with wine, you want to cook with the kind of beer you’ll drink! We keep different types of beers on hand, and I’ve used several to make this recipe. I don’t recommend a beer that’s on the sweet or sour scale, like a chocolate porter or fruity gose, but most other beers will work well. 

If in doubt, take a sip of beer and then nibble on a piece of cheese. If the flavors seem to pair well, use that beer! Remember, the a richer, darker beer will add more flavor and color your beer cheese dip while a lighter beer will have less impact on the color and flavor. Bitter flavors in your beer can cause bitter flavors in your dip.

Some beers that work well include:

  • IPAs
  • Lagers
  • Pilsners
  • Wheat beer
  • Stouts

Something to remember: the alcohol in the beer is not going to completely cookout of a beer cheese. While it will be diluted by the volume of other ingredients, the beer is not reduced enough to removed all traces of alcohol. If you and three of your friends share this dish, you essentially each get one ounce of beer. Not enough to intoxicate you, but enough that you should tell your abstaining friends that this may not be the dish for them.

Serving Suggestions

This is the perfect beer cheese dip for sharing! Take it to a summertime potluck, or pack it up for tailgating. Just make sure you serve it hot to remain creamy and smooth. It’ll keep nicely in a slow cooker or mini crock pot – but don’t leave it in there too long, or it can get too thick. If it does, thin it with a bit of milk.

Or jazz it up a bit, making it a part of a grazing platter. Serve a bowl of beer cheese dip surrounded by fun dippers like pretzels (hard and soft), pretzel bites, crackers, vegetable sticks, tortilla chips, apple (apple and beer cheese go amazingly together!), and more. Let your imagination run free!

Feeling like baking? Make homemade pretzel knots and serve them warm with this dip as a beer cheese sauce. Everyone will rave about the combination! 

Serve it in a fondue pot as beer cheese fondue.

Of course, this delicious dip is also perfect for sharing with someone special while curled up on the couch watching a movie or cheering on your favorite team on game day.

A pretzel knot dipped in bacon beer cheese dip over a bowl of bacon beer cheese dip.

How to Store and Reheat This Beer Cheese Dip with Bacon Recipe

Beer cheese dip can be made ahead of time and reheated on the stovetop. Just add a bit of milk if it is too thick.

Keep leftovers tightly wrapped in the fridge, and they’ll keep for a few days. Just heat your leftovers slowly on the stove over low heat. 

For more fun party appetizer ideas, check out these steamed artichokes with spicy peach mango sauce, loaded bruschetta, or sweet potato fritters (a reader favorite!) To see all my favorite party apps, check out my appetizer recipes.

If you like this recipe, please give it a FIVE STAR rating and share it on your favorite social channel!

Bacon beer cheese dip in a dark bowl on a blue background.

Bacon Beer Cheese Dip

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Beer cheese dip with bacon takes your classic pub-style beer cheese to the next level. With sharp cheddar cheese, crispy bacon, and your choice of beer, this beer cheese is the ultimate party app.

Ingredients

  • 1/2 pound bacon
  • 2 tablespoon bacon fat
  • 3 tablespoon all purpose flour
  • 3/4 cup whole milk
  • 1/2 cup beer of choice
  • 1 tablespoon worcestershire sauce
  • 2 teaspoon stone ground mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
  • 7 ounces sharp cheddar cheese*

Instructions

  1. Chop bacon and pan fry in a 4.5 quart dutch oven or 12" skillet. Once bacon reaches desired level of crispiness, remove from the pan with a slotted spoon, placing on paper towels to drain.
  2. Carefully remove the hot bacon grease from the pan by pouring into a ramekin or coffee mug. Gently scrape with a rubber spatula to remove excess grease, but do not wash.
  3. Carefully measure 2 TBSP of the hot bacon grease back into the pan. The remaining bacon grease can be reserved for later, or allowed to harden then disposed of in the trash.
  4. Adjust the flame to medium low. Add the flour and whisk together with the bacon fat to make a roux. Allow to cook 1 - 2 minutes, until it turns a light golden brown.
  5. Whisk in the milk and beer, scraping the bottom of the pan to loosen all of the extra bits of bacon flavor from the bottom of the pan. As the mixture comes to a simmer, it will begin to thicken.
  6. Add in the worcestershire sauce, mustard, garlic powder, black pepper, and salt. Whisk to combine.
  7. Chop of shred the cheese, then stir into the sauce, allowing the cheese time to melt completely.
  8. Chop the now cooled bacon again to make the chunks even smaller.* Reserve a few tablespoons of bacon for garnish, if desired, then stir the rest into the beer cheese dip.
  9. Serve warm with homemade pretzel knots or your favorite dippers.

Notes

I recommend chopping the bacon twice. Cooking larger chunks - the kind you get by slicing a standard strip of bacon - makes them less likely to burn, but also difficult to stick to your favorite dippers. Chop it into larger chunks when raw to fix the burning issue, chop it again after it's cooked to fix the problem of having chunks too big to pick up with bread, chips, or your favorite dippers.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 54mgSodium: 743mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 17g

Nutrition information is automatically calculated by Nutritionix and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

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For the step by step version of this recipe, check out the Bacon Beer Cheese Dip Story.

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