Beer Bacon and Cheese Dip Recipe




6 oz Bacon, thick-cut

1 tbsp Frank's hot sauce


1 Garlic clove


1/2 tsp Mustard, dry ground

Baking & spices

2 1/2 tbsp All-purpose flour

1/4 tsp Pepper

1/4 tsp Salt


1 Pretzels, Soft or hard


2 cups Cheddar cheese, sharp

2 cups Colby-jack cheese

8 oz Cream cheese

Beer, wine & spirits

8 oz Beer

Chocolate-Covered Bananas


  1. Heat a large saucepot over medium-high heat.
  2. Add the bacon and cook until crispy, stirring often, about 5 to 7 minutes.
  3. Remove the bacon to a paper towel-lined plate to drain.
  4. Discard all but 2 tablespoons of the bacon grease.
  5. To the hot grease, add the garlic. Cook for 1-2 minutes, stirring constantly, until fragrant.
  6. In a small bowl stir together the flour and dry ground mustard. Add the flour to the pot and stir to combine. Cook for 1 minute.
  7. Pour in the beer and stir. Cook for 2 minutes.
  8. Add the cream cheese and cook until melted, stirring often to help break down the cheese. The beer will thicken up when you add the cheese, that's a good thing. You'll want to use your spoon to smush the cream cheese and little and get it incorporated into the sauce.
  9. Add the cheddar and Colby-jack cheeses. Stir to combine until the cheeses have melted and the sauce is thick and smooth, about 5-8 minutes.
  10. Season with salt and pepper to taste. Add the hot sauce and stir to combine.
  11. Add almost all of the bacon into the dip, saving a little for garnish. Stir to incorporate the bacon.
  12. Transfer to a serving bowl (or a crock pot set on warm), sprinkle the reserved bacon on top. Serve immediately with soft or hard pretzels.

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