Directions
Step 1
Preheat oven to 350°F.
Step 2
Add bacon to a large skillet over medium heat. Sauté 10 minutes until just crispy. Remove from heat and, once cool, chop bacon into rough pieces.
Step 3
Melt butter in a high-sided skillet or saucepan on medium heat. Add onions and cook until soft, about 3 – 4 minutes.
Step 4
Whisk in the mustard and then the beer, scraping up the bits from the bottom of the pan,. Increase the heat, boil and cook for 5 minutes, stirring occasionally.
Step 5
Reduce the heat to medium and whisk the cream cheese into the beer mixture until the cheese melts and becomes creamy. Turn off the heat.
Step 6
Set aside ½ cup of shredded cheddar. Add the rest of the cheddar cheese about 1 cup at a time to the beer mixture, stirring until the cheese melts and is smooth. Repeat until all but the reserved ½ cup of cheddar has been added.
Step 7
Stir in ¾ of the bacon, saving the rest for the top of the dip.
Step 8
Spray a 2-quart baking dish with cooking spray. Pour the beer cheese into the dish and top with remaining ½ cup cheddar cheese and the rest of the chopped bacon.
Step 9
Bake for 20 – 25 minutes or until bubbling. Serve warm with bread, crackers, pretzels or veggies or use as a creative topping for burgers or sandwiches.