This Hot Bacon Beer Cheese Dip is baked in a cast iron skillet and full of flavorful cheeses, crisp bacon and your favorite lager. It’s perfect of game day parties or just when you’re craving an intensely cheesy snack and can be served with a variety of hearty breads, pretzels or raw veggies.
Bacon and Beer Cheese Dip
If you are a fan of pub style food, then this beer cheese dip is right up your alley. It’s got three kinds of creamy cheeses, lots of bacon and is flavored by your favorite beer. It can be served with different types of hearty breads, crackers or even vegetables. My favorite thing to serve it with is pretzels.
Cheese and pretzels go together like peanut butter and jelly, which is why pretzels are the perfect thing to dunk into this Bacon and Beer Cheese Dip. these sourdough hard pretzels. They are just big enough to get a good helping of cheese without getting your hands messy. And that’s important because no one likes cheese fingers!
The bacon plays an important role in this dip – it helps to contrast the creaminess of the cheese so really you could eat it with a spoon if you want to. No judgement here.
How to make Bacon Beer Cheese Dip
- Start by preheating your oven to 375 degrees so it’s ready when your cheese dip is.
- In a large bowl, combine some freshly grated cheddar cheese, freshly grated Mozzarella, softened cream cheese, crumbled bacon, dijon mustard, Worcestershire sauce, garlic powder and your favorite lager or pale ale. Feel free to taste the dip and add salt and pepper if you like.
- Pour the beef cheese dip into a 10-inch cast iron skillet (recommended) or a medium sized baking dish. Top with more cheese and a little more bacon.
- Bake until the cheese is melted and bubbly, and starting to brown on top. Remove it from the oven and let it stand for 5-10 minutes to cool slightly.
- Garnish your dip with some fresh chopped chives for a little color and then serve with hard or soft pretzels.
Is beer cheese dip safe for kids?
Cooking food with beer in it decreases the amount of alcohol the dish contains. There is only a small amount of beer in this recipe and the alcohol is reduced substantially as the dip bakes. I feel completely comfortable with my children having a few bites, but also recommend you go with your gut and do your own research to decide what you are comfortable with.
What to do with leftovers
Store leftover Beer Cheese Dip in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave but I recommend using 50% power and stirring every 30 seconds or so.
More dips you’ll love:
Bacon Beer Cheese Dip
- Cast iron skillet
- 3 cups freshly grated sharp cheddar cheese divided
- 1 cup freshly grated mozzarella cheese
- 8 ounces cream cheese from a block, softened
- 6 slices of bacon cooked crisp and crumbled (some reserved for garnish)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 1/2 cup pale ale beer or any of your favorite ale or lager will do here
- Kosher salt
- Freshly ground black pepper
- Fresh chopped chives for garnish
- Preheat oven to 375 degrees F.
- In a large bowl, combine 2 cups of the cheddar cheese, Mozzarella, cream cheese, bacon, dijon mustard, Worcestershire sauce, garlic powder and beer. Add salt and pepper as desired.
- Pour into a medium sized baking dish or cast iron skillet. Top with remaining 1 cup of cheddar cheese and reserved bacon crumbles. Bake in the preheated oven for 20-25 minutes, or until golden and bubbly.
- Let cool for 5 minutes, then top with chives if desired for garnish and serve with a variety of hearty breads and soft or hard pretzels.