This dip is the ultimate cheesy snack! Hot and ready in under 10 minutes, it’s sure to impress. Pair it with homemade soft pretzels, chips, or crackers for an irresistible treat!
There’s something incredibly comforting about cheese. A hot, bubbling skillet filled with gooey cheese beckons irresistibly. Adding bacon elevates this dip to a whole new level. Cheese + Beer + Bacon—if this doesn’t sound appealing to you, we might have to reconsider our friendship! Now, picture dipping a perfectly salted homemade pretzel into this mix. This mental image alone is enough to make mouths water worldwide!
What is the Best Beer to Use in Beer Cheese Dip?
A better question might be, what kind of beer do you like? Or, what kind of beer do you have at home?
Generally, the bolder the beer, the more pronounced its flavor in your dip. So, if you prefer light beer and don’t like the taste of hops, use a light beer. If you enjoy IPAs or other pale ales, use that. Expect those flavors to shine through in the dip, complementing the cheese with a familiar taste.
We chose an American Pale Ale for a balanced flavor. (Spoiler: Even light-beer enthusiasts enjoyed this!)
What is the Best Cheese to Use in Beer Cheese Dip?
We opted for a mix of extra sharp white cheddar and sharp cheddar. These cheeses are renowned for their melting qualities. We love the robust flavor of sharp cheeses, but if you prefer a milder taste, consider substituting with gouda or gruyere. Avoid low-moisture cheeses that don’t melt well, like parmesan.
How to Make Beer Cheese Dip
Making beer cheese dip is straightforward! The only prep required is to have some cooked bacon ready.
How to Bake Bacon
When baking bacon, I set the oven to 415°F (210°C). While it’s preheating, I lay out the bacon slices on a foil-lined rimmed baking sheet. They turn perfectly crispy in 18-20 minutes, with no flipping needed and easy cleanup!
To make the dip, simply melt butter in a skillet, add the garlic, and let it sizzle for about a minute to enhance its aroma. Stir in the flour to form a paste, cooking for another minute. Reduce the heat and slowly pour in the beer, mustard, paprika, cream cheese, and bacon, whisking until well blended. Let this mixture simmer for about 5 minutes, then remove from heat and gradually add the cheeses.
Tips for Adding Cheese:
- Shred Cold: Cold cheese is easier to shred, so shred it while cold, then let it come to room temperature.
- Room Temperature: Room temperature cheese blends more smoothly with the hot beer mixture. Cold cheese can clump if added too quickly.
- Adding Cheese: Remove the beer mixture from heat before adding cheese. Heat can cause the fats in cheese to separate, resulting in a lumpy dip.
Ingredients
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 2 tablespoons flour
- 1 ½ cups beer
- 1 tablespoon dijon mustard
- 1 teaspoon paprika
- 4 ounces (115 grams) cream cheese
- 4 strips bacon, cooked and diced
- 2 cups extra sharp white cheddar, freshly grated
- 2 cups sharp cheddar, freshly grated
Instructions
- In a medium skillet, melt the butter over medium heat.
- Add the garlic and cook until fragrant (about 1 minute).
- Stir in the flour and let cook for 1 minute.
- Reduce heat slowly and stir in the beer, mustard, paprika, cream cheese, and bacon.
- Simmer for 5 minutes, then remove from heat and stir in all of the cheeses.
