Bacon Beer  Cheese Dip

"This bacon beer cheese dip is like pub style beer cheese on steroids. It’s a bowl of ooey gooey goodness that is perfect for the BIG GAME!!"

RENEE NICOLE'S KITCHEN

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INGREDIENTS

Ingredients – 1/2 lb bacon – 2 TBSP bacon fat – 3 TBSP all purpose flour – 3/4 cup whole milk – 1/2 cup beer of choice – 1 TBSP worcestershire sauce – 2 tsp stone ground mustard – 1/2 tsp garlic powder – 1/2 tsp ground black pepper – 1/4 tsp kosher salt – 7 ounces sharp cheddar cheese*

Yield

prep time

10 MINUTES

total time

8 SERVINGS

Bacon Beer Cheese Dip

30 MINUTES

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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.

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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.

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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.

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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.

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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.

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6. Add in the worcestershire sauce, mustard, garlic powder, black pepper, and salt. Whisk to combine.

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7.  Chop or shred the cheese, then stir into the sauce, allowing the cheese time to melt completely.

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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.

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9. Serve warm with homemade pretzel knots of your favorite dippers.

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Click for my favorite Soft Pretzel Knots

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