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 shredded cheddar cheese; 1/4 cup heavy whipping cream; 1 green onion, thinly sliced; Soft pretzel bites

TOTAL TIME: Prep: 15 min. Cook: 10 min. YIELD: 4-1/2 cups.

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 shredded cheddar cheese
1/4 cup heavy whipping cream
1 green onion, thinly sliced
Soft pretzel bites

Directions

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; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
2. 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.

Nutrition Facts

1/4 cup: 213 calories, 19g fat (10g saturated fat), 60mg cholesterol, 378mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.

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