Cheddar Bacon Beer Dip (Wisconsin)

This tangy, smoky dip won the top prize at a local recipe contest. Use your favourite beer or ale, but steer clear of dark varieties.

1 (18 oz) pkg cream cheese, softened
¼ cup sour cream
1½ Tbsp. Dijon mustard
1 tsp. garlic powder
1 cup amber beer
2 cups cheddar cheese, shredded
1 lb strips bacon, cooked and crumbled, divided
¼ cup heavy whipping cream
1 green onion, thinly sliced

Garnish:
soft pretzel bites

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 Tbsp. bacon.

Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours.

In the last 30 minutes, stir in heavy cream. Top with onion and remaining bacon.

Serve with soft pretzel bites.

Makes 4½ cups.

Cook’s Notes: Your favourite ale will also work in this recipe. The Test Kitchen loved the flavour of New Belgium Fat Tire. To lighten this up, use cream cheese, light sour cream, half-and-half and reduced-fat shredded cheese. Serve with fresh celery and carrot sticks.