With the 2019 Craft Beer and Bacon Fest coming October 12th to the Amarillo Netplex I’ve been trying some of the recipes ahead of time. This beer and bacon dip is great and easy to make. Oh and don't miss out on tickets to the festival here.

Here’s what you’ll need:

INGREDIENTS

6 to 8 ounces thick-cut bacon, diced (I just cut whatever package I bought down the middle and use half)

1 garlic clove, minced

2 1/2 tablespoons all-purpose flour

1/2 teaspoon dry ground mustard

8 ounces beer,  any medium bodied ale or pilsner is fine

8 ounces cream cheese

2 cups shredded sharp cheddar cheese

2 cups shredded Colby-jack cheese

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon Frank's hot sauce, or your favorite hot sauce

Soft or hard pretzels, for dipping

INSTRUCTIONS

Heat a large saucepot over medium-high heat.

Add the bacon and cook until crispy, stirring often, about 5 to 7 minutes.

Remove the bacon to a paper towel-lined plate to drain.

Discard all but 2 tablespoons of the bacon grease.

To the hot grease, add the garlic. Cook for 1-2 minutes, stirring constantly, until fragrant.

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.

Pour in the beer and stir. Cook for 2 minutes.

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.

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.

 

Season with salt and pepper to taste. Add the hot sauce and stir to combine.

Add almost all of the bacon into the dip, saving a little for garnish. Stir to incorporate the bacon.

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.

 

Enjoy!