Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!
To Make this Recipe You’ Will Need the following 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
- 2½ tablespoons all-purpose flour
- ½ teaspoon dry ground mustard
- 8 ounces beer (I used Fat Tire, but any medium bodied ale or pilsner would be good)
- 8 ounces cream cheese
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Colby-jack cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon Frank’s hot sauce (or your favorite hot sauce)
- Soft or hard pretzels, for dipping
- 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 smash 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.