Side Pannel
Bacon Beer Cheese Dip
Bacon Beer Cheese Dip
- Recipe Submitted by Cornbread on 11/22/2014
Category: Breakfast, Peppers, Beverages, Cheese
Ingredients List
- 1/2 cup beer
- 8 oz. cream cheese, room temperature
- 2 cups shredded cheddar cheese
- 10 slices bacon
- 1 shallot, finely chopped
- 1 jalapeño, ribs and stem removed, finely chopped
- Cayenne pepper to taste
Directions
1. In a skillet over medium-high heat, cook the bacon. Drain cooked bacon on a paper-toweled lined plate. Chop roughly. Set aside.
2. In the same skillet, cook shallot and jalapeño in bacon fat until softened. (Remove some of the bacon fat if there is quite a bit in the pan. You only need a tablespoon or less.) Set aside.
3. Lightly coat a 4 quart crockpot with non-stick spray. Add cream cheese, cheddar cheese and shallot/jalapeño mixture. Pour beer over mixture. Cover and cook on low for 2 hours. Stir occasionally until dip is creamy and cheese is melted.
4. Stir in bacon and cayenne pepper to taste. Serve with bread cubes, pretzels or crackers.
2. In the same skillet, cook shallot and jalapeño in bacon fat until softened. (Remove some of the bacon fat if there is quite a bit in the pan. You only need a tablespoon or less.) Set aside.
3. Lightly coat a 4 quart crockpot with non-stick spray. Add cream cheese, cheddar cheese and shallot/jalapeño mixture. Pour beer over mixture. Cover and cook on low for 2 hours. Stir occasionally until dip is creamy and cheese is melted.
4. Stir in bacon and cayenne pepper to taste. Serve with bread cubes, pretzels or crackers.
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