Pressure Cooker Cheddar Bacon Ale Dip

Name: Pressure Cooker Cheddar Bacon Ale Dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4-1/2 cups.
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 Kerrygold shredded cheddar cheese; 1/4 cup heavy whipping cream; 1 green onion, thinly sliced; Soft pretzel bites

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

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 Kerrygold 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; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
Select saute setting, and adjust for medium 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.

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.

Reviews

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Average Rating:

Ben

Feb 3, 2018

Can you confirm how many people were at the office party? Interested in this dip, but want to verify the accolades
toni_jones

Jan 2, 2018

This recipe was delicious and easy to make.