Spicy Beer Cheese Dip ~ delicious creamy sharp cheddar dip infused with the flavors of crispy bacon, jalapeno, green chilies and craft beer.
Are you as excited for Super Bowl *food* as I am? I actually do like watching the game, but the food. . .oh man. . . the food. Spicy wings and dips and pizza in all shapes and flavors and please, don’t start the party without this Spicy Beer Cheese Dip ~ delicious creamy sharp cheddar infused with crispy bacon, beer and bits of jalapeno and green chilies. A total crowd pleaser that’ll have them cheering for you, even if it is just from the couch.
Before the holidays I met a good friend of mine for dinner. The restaurant was crowded so we had a drink at the bar while we waited for a table and because I’m hungry pretty much all the time, we ordered a warm, slightly spicy cheese dip appetizer with hints of bacon served with soft, warm pretzels flecked with coarse salt on top.
When that spicy, bacony dip hit my mouth that night, it was pretty much food heaven.
I’ve made this Spicy Beer Cheese Dip several times, tasting, retasting, tweaking until I reached this version. It’s so ridiculously good, you’ll be looking around for what else to dunk in it. Go crazy ~ you have my permission. Dunk any little ol’ thing you like.
Would you believe you can get this kind of spicy, cheesy, bacony yumminess in under 20 minutes? I kid you not. I chopped the bacon into bite-size pieces and for even faster cooking and from stovetop to the first swipe of the dip is less time than most of us can get to a store and back to buy a dip.
If you’re looking for a homemade pretzel recipe, this isn’t it. Hit the frozen food aisle like I did for a couple of boxes of soft pretzels and bake them at home in under 5 minutes. I used Auntie Ann’s hot soft pretzels I picked up at Target and also tested the dip with my favorite brand of tortilla chips. Both were delicious. Warm breadsticks would also be a great scoop for the dip.
The beer in the recipe was Two Hearted Ale , an American IPA brewed here in Michigan, but you can use whatever kind of beer you prefer.
Spicy Beer Cheese Dip Ingredients:
- 6 slices of bacon (I used thick cut bacon)
- 1 – 4.5 ounce can of green chilies
- 1 small jalapeno finely minced (see note ** below)
- 1 – 12 ounce bottle of beer (I used Two Hearted Ale)
- 2 cups of shredded sharp cheddar cheese
- 8 ounces of cream cheese, cubed
- ½ cup of sour cream
- 2-3 dashes of Tabasco (optional)
Chop the bacon into about 1″ cubes and cook until they’re crisp. Remove the bacon from the skillet onto a paper towel lined plate and drain all but 1 tablespoon of fat, reserving the rest.
Add the can of green chilies and the jalapeno (**seeds and stem removed OR leave seeds and stem for extra spicy flavor) and sauté 1-2 minutes. Pour the beer into the skillet cooking 2 minutes over medium heat scraping any browned bits from the bottom.
Whisk the cubed cream cheese into the beer and once it’s melted fold in the cheddar cheese, cooking over low heat. Once the cheeses have melted, add the sour cream. Give the bacon a rough chop then combine it with the dip along one tablespoon of the reserved bacon grease. Taste and if you’d like it spicier, add a dash or two of Tabasco.
Looking for a few other Super Bowl winners? Try these Reuben Wonton Cupcakes ~ everything you love about the classic sandwich in an easy 2-bite appetizer.
If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.
Spicy Beer Cheese Dip
- 6 slices bacon I used thick cut bacon
- 1 4.5 ounce can green chilies
- 1 small jalapeno finely minced see note ** below
- 1 12 ounce bottle Pilsner beer
- 2 cups shredded sharp cheddar cheese
- 8 ounces cream cheese cubed
- ½ cup sour cream
- 2-3 dashes Tabasco optional
- Cut the bacon into small cubes, approximately 1” each and cook in a skillet over medium heat until crisp.
- Remove the bacon from the skillet onto a paper towel lined plate and drain all but 1 tablespoon of fat in the skillet. Reserve the remaining fat.
- Add the green chilies and jalapeno (**seeds and stem removed OR leave both for extra spicy flavor) and sauté 1-2 minutes.
- Pour the beer into the skillet cooking 2 minutes over medium heat scraping any browned bits the bottom.
- Whisk the cubed cream cheese into the beer mixture and once it’s melted fold in the cheddar cheese, cooking over low heat.
- When the cheeses have melted, add the sour cream.
- Give the bacon a rough chop then combine it with the dip along one tablespoon of the reserved bacon grease. Taste and if you’d like it spicier, add a dash or two of Tabasco.
- Serve warm with hot pretzels or breadsticks, tortilla chips or regular pretzels.