Warm Cheddar Bacon Ale Dip
Adapted from Cabot CheeseBy Erin at Dinners, Dishes and Desserts
6 slices bacon, diced
3 tablespoons Flour
1 (12-ounce) bottle amber ale
2 teaspoons Dijon mustard
4 ounces cream cheese, cut into pieces
2 cups Sharp Cheddar Cheese
1/2 teaspoon Tabasco sauce (I used Siracha)
3 tablespoons Flour
1 (12-ounce) bottle amber ale
2 teaspoons Dijon mustard
4 ounces cream cheese, cut into pieces
2 cups Sharp Cheddar Cheese
1/2 teaspoon Tabasco sauce (I used Siracha)
Salt and ground black pepper to taste
In large pan over medium heat, cook bacon until browned and crispy. Remove from pan, and place on paper towels. Leave a couple tablespoons of bacon fat behind. Stir in flour, and cook for about 1 minute.
Whisk in beer. Cook until it starts to thicken, stirring occasionally. Whisk in mustard. Turn heat down to low. Mix in cream cheese. Add cheddar cheese a handful at a time. Stir until cheeses are melted and dip is hot.
Whisk in beer. Cook until it starts to thicken, stirring occasionally. Whisk in mustard. Turn heat down to low. Mix in cream cheese. Add cheddar cheese a handful at a time. Stir until cheeses are melted and dip is hot.
Place in crock pot to keep warm for a party. Or place in fridge and reheat at the time of serving
