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Bacon Beer Cheese Dip
Rachel Kim

Bacon Beer Cheese Dip

Sharp cheddar and a modest amount of lager make a smooth pub-style dip when the heat stays low. Freshly shredded cheese melts more evenly than bagged shreds, and sodium citrate keeps the sauce cohesive during the warm hold. Bacon goes on just before serving so it remains crisp.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 cup lager
  • 1 cup evaporated milk
  • 2 tsp sodium citrate
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 lb sharp cheddar freshly shredded
  • 6 slices bacon cooked crisp and crumbled

Method
 

  1. Whisk the lager, evaporated milk, sodium citrate, Dijon, garlic powder and cayenne in a 3-quart slow cooker.
  2. Cover and heat on low for 30 minutes.
  3. Add the cheddar a handful at a time, whisking well after each addition.
  4. Cover and cook on low for 30 to 45 minutes more, stirring twice, until smooth; do not let it boil.
  5. Switch to warm, scatter bacon over the surface and stir periodically while serving.