Beer Cheese Dip with Bacon

Beer Cheese Dip in cast iron pan on plate with pretzels and sausage.

4.73 from 11 votes

Beer Cheese Dip with Bacon

A delicious and easy Beer Cheese Dip recipe with tangy cream cheese and sharp cheddar topped with crispy bacon. Dip pretzels and smoked sausage for the best flavor.

Prep Time15

Cook Time30

Course: Appetizer, Appetizers and Dips

Cuisine: American

Servings: people

Author: Mary Cressler

Cost: $15

Ingredients

3 pieces bacon, diced into small cubes
2 tablespoons unsalted butter
2 tablespoons all purpose flour, (1:1 Gluten free flour works as well)
1 cup lager beer
½ cup whole milk
2 cups shredded white cheddar cheese (about 8 oz)
1 cup shredded sharp yellow cheddar (about 4 oz)
4 ounces cream cheese
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
½ teaspoon onion powder
½ teaspoon garlic powder
1 tablespoon freshly chopped chives

Dipping Sides (Optional)

soft pretzels or soft pretzel bites
kielbasa sausage, grilled and sliced into 1/2 inch pieces
sturdy corn chips
baguette slices

Instructions

Crisp up bacon: In a medium sized cast iron pan, add diced bacon pieces over medium heat and stir until crispy. Remove and reserve, discard the bacon fat.
Make the roux: In the same pan over medium heat add flour and unsalted butter. Using a whisk, stir to combine the two ingredients. Once the butter is completely melted continue to stir frequently for three minutes to activate the roux. *See chef’s note below regarding the roux.
Add liquids: Add the beer, stir, and let the beer simmer for 2 minutes (stir often). Be sure the heat is adjusted so that there is enough to be simmering the beer. After 2 minutes add the milk and continue to simmer for an additional 2 minutes.
Add cheese: Add in the cream cheese and shredded cheeses and reduce the heat to low. Stir. The cheese will melt and combine after 2 minutes.
Add flavor: Now add the remaining ingredients: Dijon, Worcestershire, and chives, and stir again.
Top with bacon and serve: Add reserved bacon over the top of the cheese sauce and serve immediately or transfer to a fondue or warming pot to stay warm and melted. Dip with fresh pretzels, corn chips, and grilled sausage.

Notes

About the Roux: You don’t want to brown the roux for this dish. The ideal state of the roux is to look like it is slowly simmering together but not browning. Adjust the heat down (or up) as needed for a golden roux that is slightly bubbling, which is why we start on medium heat. The roux will activate with the liquids and as the liquids simmer, this will create the thickening.

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