BACON BEER CHEESE DIP
I got this recipe from Facebook/Pinterest and it was to supposed to be put in a bread 'bowl', but I adapted it to be more of a no brainer... prepare, heat when ready, serve. End of the fuss. It was a great hit and is in the 'keeper' folder.
INGREDIENTS
- 8 ounces cream cheese, at room temperature
- 8 ounces (1 cup) lager or beer of choice, plus 1 tablespoon, divided
- 1 tablespoon whole grain mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cornstarch
- 8 ounces swiss cheese, shredded
- 8 ounces sharp cheddar cheese, shredded
- 10 slices bacon, cooked and crumbled (or more?)
- Veggies of choice, pretzels, Frito scoops... for dipping
DIRECTIONS
- Preheat the oven to 375°F.
- In a large bowl, combine whisk together the softened cream cheese and 1 cup of the beer, until well-combined. (Note: I tried using a mixer here and it flew EVERYWHERE. I suggest you follow the directions and whisk it.) Combine the remaining tablespoon of beer with 1 tablespoon cornstarch. Add the cornstarch slurry, the whole grain mustard, and the Worcestershire sauce to the cream cheese mixture and whisk again to combine. Fold in the shredded cheeses, then fold in the bacon. Put all this in a casserole dish.
- Bake until the cheese begins to brown on top and bubbly around the edges, about 30 minutes.
- Serve