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Warm Bacon Ale Cheese Dip

1/2 lb. bacon, diced

1 small onion, finely diced

1 T. dijon mustard

12 oz. dark beer {I used Fat Tire}

8 oz. cream cheese

2 c. pepper jack cheese, shredded {I used Cabot Cheese}

10-15 dashes of hot sauce

1.  In a large, deep skillet cook the bacon over medium-high heat until crisp.  Remove the bacon and set aside, but leave the drippings.

2.  Cook the diced onion in the bacon drippings until translucent and tender.  Stir in the mustard.

3.  Pour in the beer and bring it to a boil.

4.  Bring the heat down to low and add in the cream cheese, whisking until melted.

5.  Whisk in the pepper jack cheese and combine.  Add the bacon back in.

6.  Serve warm with tortilla chips.