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Slow Cooker Cheddar Bacon Ale Dip Recipe
Slow Cooker Cheddar Bacon Ale Dip Recipe photo by Taste of Home
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Slow Cooker Cheddar Bacon Ale Dip Recipe

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My tangy, smoky dip won the top prize at our office party recipe contest. Other beers can work, but steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES: 10 servings

Ingredients

  • 18 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1-1/2 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1 cup amber beer or nonalcoholic beer
  • 2 cups shredded cheddar cheese
  • 1 pound cooked and crumbled Jones Dairy Farm Dry-Aged Bacon strips, divided
  • 1/4 cup heavy whipping cream
  • 1 green onion, thinly sliced
  • Soft pretzel bites

Nutritional Facts

1/4 cup (without pretzel buns): 213 calories, 19g fat (10g saturated fat), 60mg cholesterol, 378mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.

Directions

  1. In a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer, cheese and all but 2 tablespoons bacon. Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours.
  2. In last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with pretzel bun bites. Yield: 4-1/2 cups.
Originally published as Slow Cooker Cheddar Bacon Ale Dip in Taste of Home November 2016, p90


Reviews for Slow Cooker Cheddar Bacon Ale Dip

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
aug2295 User ID: 4631582 260838
Reviewed Feb. 5, 2017

"This was delicious - the mustard gave it a bit of kick. I really appreciated how all the flavors came through."

MY REVIEW
ejshellabarger User ID: 3870843 259558
Reviewed Jan. 12, 2017

"Oh my goodness, this recipe was a hit. I baked freezer pretzels, cut into bite sized pieces, instead of the pretzel buns. Will definitely make again!"

MY REVIEW
rrstehouwer User ID: 8942132 258517
Reviewed Dec. 23, 2016

"I made this for Thanksgiving and had to hand the recipe out to more than one person. I served it with pretzel cornbread. It was awesome."

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