This ultra cheesy, irresistibly good beer cheese dip made in a skillet adds everyone’s three favorite condiments to the party: bacon, beer and potato chips.
- 1/2 pound bacon slices
- 1 tablespoon butter
- 1/2 yellow onion diced
- 1 tablespoon Dijon mustard
- 1 tablespoon stone ground mustard
- 8 ounces cream cheese softened
- 1-12 ounce beer preferably an IPA or dark brown ale
- 6 cups shredded sharp cheddar cheese about 8 ounces
- Generous dashes of hot sauce such as Frank’s or Tabasco
- Kettle Brand Chips for dipping
- Heat oven to 350 degrees F.
- Add bacon to a large skillet over medium heat. Sauté 10 minutes until just crispy then remove and place on a paper towel lined plate. Cool and then chop or tear the bacon into rough pieces. Discard the bacon grease.
- In a medium high sided skillet or saucepan on medium heat, melt the butter. Add the onions and cook until soft, about 3-4 minutes.
- Whisk in the mustard and then add the beer, scraping up the bits from the bottom of the pan. Increase the heat and bring to a boil and cook for 5 minutes stirring occasionally.
- Add the cream cheese then reduce the heat to medium. Whisk the cream cheese into the beer mixture until the cheese melts and becomes creamy. Turn off the heat.
- Set aside 1/4 cup of the shredded cheddar. Add the rest of the cheddar cheese about 1 cup at a time to the beer mixture, stirring until the cheese melts and is smooth. Repeat until all of the cheese has been added.
- Stir in 3/4 of the bacon, saving the rest for the top of the dip.
- Spray a 1 quart baking dish with cooking spray. Pour the dip into the dish and top with the remaining 1/4 cup cheddar cheese and the rest of the crumbled bacon.
- Bake for 20-25 minutes or until the dip is bubbling. Serve warm with potato chips.
Source: Foodie Crush