Pressure Cooker Cheddar Bacon Ale Dip Recipe

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

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My tangy, smoky dip won the top prize at our office party recipe contest. Use whatever beer you like, but steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min.

Ingredients

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

Directions

In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
Select saute setting, and adjust for normal heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites. Yield: 4-1/2 cups.

Test Kitchen tips
  • Your favorite ale will also work in this recipe. The Test Kitchen loved the flavor of New Belgium Fat Tire.
  • To lighten this up, use reduced-fat cream cheese, light sour cream, half-and-half and reduced-fat shredded cheese. Serve with fresh celery and carrot sticks.
  • Originally published as Pressure Cooker Cheddar Bacon Beer Dip in One Pot Instant Pot Winter 2017

    • 18 ounces cream cheese, softened
    • 1/4 cup sour cream
    • 1-1/2 tablespoons Dijon mustard
    • 1 teaspoon garlic powder
    • 1 cup beer or nonalcoholic beer
    • 1 pound bacon strips, cooked and crumbled
    • 2 cups shredded cheddar cheese
    • 1/4 cup heavy whipping cream
    • 1 green onion, thinly sliced
    • Soft pretzel bites
    1. In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
    2. Select saute setting, and adjust for normal heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites. Yield: 4-1/2 cups.

    Test Kitchen tips
  • Your favorite ale will also work in this recipe. The Test Kitchen loved the flavor of New Belgium Fat Tire.
  • To lighten this up, use reduced-fat cream cheese, light sour cream, half-and-half and reduced-fat shredded cheese. Serve with fresh celery and carrot sticks.
  • Originally published as Pressure Cooker Cheddar Bacon Beer Dip in One Pot Instant Pot Winter 2017

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