"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!"
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.
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.