With fall in the air and football season well underway, it’s the perfect time for this Beer Cheese Dip with Bacon. Made in a slow cooker, this dip is rich with flavor and likely to become your new favorite appetizer recipe.
Beer Cheese Dip with Bacon:
It’s been a hot minute since I created an appetizer recipe, so I’m busting out this Beer Cheese Dip to celebrate the season. In fact, if you’re looking for delicious and beautifully presented fall appetizer recipes, you’ve come to the right place.
My Taste of the Seasons blogger friends and I are back with another collection of recipes. I’ve linked all of them up at the end of this post. From dips to breads to cheeses, there’s something for everyone. So if you are in need of an autumn-inspired snack, this is the post for you.
If you’ve never tasted a beer cheese dip, I heartily recommend trying it. When I was growing up, my mom made one with Old English cheese that she served with cubed bread. Our family loved it.
This recipe reminds me a lot of that dip, but the deliciousness has been taken to a new level with thick-cut bacon, freshly grated cheddar cheese, and several other savory ingredients.
Served warm, this dip is great for the cool weather that comes with fall. It’s one of those dishes that will warm you from the inside out. And, as I mentioned above, it tastes so-o-o good! When I made this, the weather was so perfectly fall so I set this dip up on my little side porch to take my photo. If you missed it, you can see how I decked out my porch for the fall here.
How to Make Beer Cheese Dip:
In addition to its fantastic flavor, this recipe is also easy to make because it all comes together in a slow cooker.
Just toss the main ingredients into a greased slow cooker, set it on low, and let it do its thing for a couple hours. As the cheese starts to melt, give it a stir every so often. After a few hours, all the cheese will be melted, and you will have a smooth, creamy, and flavor-packed dip.
What beer is best for beer cheese dip:
For the beer, I recommend using an amber or a lager. I used Yuengling since I had some on hand following my dad’s visit. I would avoid anything that has an added flavor to it like pumpkin, citrus, etc.
I should also mention, you could also use a non-alcoholic beer if needed or desired.
A bit before serving, stir in the cream.
When you’re ready to serve, top the cheesy goodness with more bacon and chopped green onions. Perfection! You can leave your Beer Cheese Dip in the slow cooker, but I chose to serve mine in a fancy bowl.
If you liked this Beer Cheese Dip, check out these recipes:
- Really Good Jalapeño Dip
- The Ultimate Sausage Pizza Dip
- Out-of-this-World Corn Dip
- Really Good Veggie Dip
- BLT Dip
- Roasted Red Pepper Dip
No matter how you serve it, this Beer Cheese Dip with Bacon is certain to be a new fall favorite!
Taste of the Seasons Fall Appetizer Recipes:
Spinach Artichoke + Green Chile Dip by Ella Claire | Baked Garlic Knots by Sweet C’s | Savory Pumpkin Hummus by Zevy Joy | Spiced Warm Brie by Boxwood Avenue | Sea Salt Dinner Rolls and Herb Butter by House 214 Design
Roasted Stuffed Figs by Town and Country Living | Cranberry Sweet Potato Rounds by Tidy Mom | Gluten Free Baked Brie by Taryn Whiteaker | Healthy Pumpkin Dip by Tidbits | Fig Prosciutto Sweet Potato Bites by The Chronicles of Home
Beet Bruschetta with Goat Cheese and Basil by My Sweet Savannah | Cheddar Bacon Beer Dip by Inspired by Charm | Pumpkin Sheet Pan Nachos by Farmhouse of Boone | Everything but the Bagel Bubble Bread by Nest of Posies | Garlic Smashed Potatoes by Julie Blanner
Olive Pecan Cheese Log by anderson + grant | Stuffed Peppers by Nesting with Grace | Chicken Cranberry Meatballs by Shabby Fu Fu | Chicken Pot Pie Bites by Nina Hendrick | Cranberry Almond Mini Cheese Ball Bites by Summer Adams
Beer Cheese Dip Recipe:
Beer Cheese Dip with Bacon
- To a greased 3-qt slow cooker, add the cream cheese, sour cream, dijon, garlic powder, beer, cheese, and about 1/4 cup of the bacon.
- Stirring occasionally, cook covered on slow, for 3-4 hours or until the mixture is smooth and heated through.
- About 30 minutes before serving, stir in the heavy cream.
- When ready to serve, top with the onion and remaining bacon. Serve with pretzel bites or cubed bread.
Edited to add: A big shout-out to Ashley of Cheese Curd in Paradise for this recipe. A friend of mine shared this recipe with me and I wasn’t aware of it’s original source. Thankfully, Ashley reached out to let me know it was hers. Credit to her for the inspiration. Be sure to visit Cheese Curds in Paradise for more delicious recipes!