Recipe Background
Bud's Beer Cheese combines amber lager and cheddar for a game-changing party dip.
I vividly remember the first Super Bowl I hosted at my own place. My tiny but cozy living room was packed with friends who had little interest in the game but a strong passion for good food and drink. The pressure was on, and I wanted the food to be as memorable as the final score. That's when Bud's Beer Cheese came into play. My fridge was stocked with cheddar, and I always had cream cheese and bacon on hand. The combination had to be right, and a splash of amber lager, which was a gift from a local brewery tour, provided the perfect kick.
Everyone gathered around the slow cooker like it was the star athlete of the night. It let me savor the game instead of being glued to the kitchen. The secret, a wise friend once told me, is to let the mixture meld slowly, stirring occasionally to achieve that velvety texture. Adding a touch of heavy cream just before serving gave it a smooth finish that got rave reviews. Soft pretzel bites made perfect partners, and as we dipped, we forgot all about points and plays, and just enjoyed the moment.
As the evening wore on, the cheese dip became more cherished. The simplicity of green onions over the top and the remaining bacon made it the crowd pleaser I hoped it would be. Every bite was a small victory, and even when the game didn't go my team's way, the night was a win. To this day, I keep these ingredients at the ready, just in case another spur-of-the-moment celebration calls for a taste of that unforgettable night.
Ingredients
For the beer cheese:
- 2 1/2 (8-ounce) packages cream cheese
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 cup beer amber or lager
- 3 cups cheddar cheese shredded
- 1/2 cup bacon cooked and chopped
- 1/4 cup heavy cream
Optional, for serving:
- 2 green onions chopped
- 1 cup bacon cooked and chopped
- soft pretzel bites to taste
Directions
- Coat a 3-quart slow cooker with nonstick spray.
- Add the cream cheese, the sour cream, the mustard, the garlic powder, the beer, the cheddar, and 1/2 cup of the bacon to the slow cooker.
- Cover and cook, while stirring occasionally, until the mixture is smooth and heated through, about 3-4 hours on low. About 30 minutes before serving, add the heavy cream to the cheese mixture and stir to combine.
- Top the cheese mixture with the green onions and the remaining bacon.
- Serve with the pretzel bites.
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