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Beer and Bacon Dip

Beer and Bacon DipBeer and Bacon Dip

This is a cheap ploy.

Using both beer and bacon in a dip to get your attention. It’s like a video of Christopher Walken volunteering as Tribute, or a list of The Things You HAVE to Know By The Time You’re 30, or those UpWorthy videos that Facebook always tells you are a Must Watch. You can’t look away.

Beer and Bacon Dip3

But it’s the food version of those things and you won’t be able to stop eating it until you run out of chips, and briefly contemplate using your fingers. But you shouldn’t, apparently, that’s tacky.

Beer and Bacon Dip4

Beer and Bacon Dip

Servings 6 to 8 servings


  • 16 wt oz cream cheese full fat
  • 1/2 cup sour cream full fat
  • 5 wt oz shredded mozzarella about 1 2/3 cups
  • 2 wt oz shredded cheddar
  • ½ tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 2 tbs cornstarch
  • ¾ cup IPA or Pale Ale Beer
  • 8 slices bacon cooked and chopped


  • Preheat oven to 350.
  • Add the cream cheese, sour cream, mozzarella, cheddar, smoked paprika, salt, chili powder, garlic powder, cornstarch and beer to a food processor. Process on high until smooth and well combined, about 5 minutes.
  • Stir in most of the copped bacon, reserving about 2 tablespoons.
  • Pour the dip into an oven safe bowl top with reserved bacon.
  • Bake at 350 until warmed through, about 15-20 minutes.
  • Serve warm.


If the dip is "fluffy" out of the oven, just stir before serving.


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Bev @ Bev Cooks January 3, 2014 um 5:53 am

Oh dear Lord I need that.


Brandon @ Kitchen Konfidence January 3, 2014 um 7:35 am

Haha yes, beer and bacon both definitely caught my attention 😉 I am pretty sure I would sit on the couch and devour this entire bowl of dip. Looks SO delicious!


Sophia @ NY Foodgasm January 3, 2014 um 9:18 am

Your ploy has worked! Beer and bacon always lure me in like the moth to the flame! Dammit Jackie! LOL!


Julie January 3, 2014 um 10:04 am

Um. yes. Can I eat it with a spoon? 😉


Happy Valley Chow January 3, 2014 um 1:45 pm

I’M NOT WORTHY!!!!! *drool*

Happy Blogging!
Happy Valley Chow


dishing up the dirt January 3, 2014 um 3:43 pm

My husband would fall in love with me all over again if I made this! Thank you in advance for that 🙂


Laurie {Simply Scratch} January 3, 2014 um 4:01 pm

Tacky?? Nahhh… You totally had me at beer, bacon and dip!


Jenny January 3, 2014 um 5:40 pm

I was contemplating on what to make for the Super Bowl and this is IT! Yummyyyy


addie | culicurious January 3, 2014 um 5:56 pm

Seriously, you had me at beer and bacon! 😉 This looks so good, Jackie. Great Super Bowl snack.


JJ January 3, 2014 um 6:51 pm

I may try this w/ a little prepared horseradish in it.


Tieghan January 3, 2014 um 8:51 pm

Beer + Bacon + Cheese + Dip = the best kind of food!


Carl January 4, 2014 um 7:56 am

THIS IS SO GOOD! My friends call it crack dip


sippitysup January 5, 2014 um 1:34 pm

The only reason it’s tacky is because it make my keybopard sticky. XO and HNY GREG


anonymous January 6, 2014 um 12:10 pm

Def going to try this thank you!!! I hate IPAs going to use good ol busch instead 😉


katie January 10, 2014 um 9:48 am

Yes please… you have me drooling. What I would do right now for a cold beer. So in the the mean time I think I can give this recipe a try. 😉


Giantandre January 28, 2014 um 11:33 am

Have made this twice now (will make again for Superbowl) and it is has been a hit both times …Awesome stuff


Tiffanie April 7, 2014 um 3:20 pm

I am really excited to try this for dip with the beer fries it sounds phenomenal and I’ll be trying the chocolate stout cake too. Who am I kidding I will be making quite a few of these recipes of yours! I am already a fan of yours and I haven’t even tasted your food yet! p.s. these recipes are a good way for pregnant women to get their beer craving fix without the alcohol content! =)


Jackie April 7, 2014 um 4:10 pm

Ha! I agree! A little taste of the beer without the possible side effects 🙂
Hope you like this!


Top Bankruptcy Chicago Lawyers July 4, 2014 um 2:03 am

Beer, cheese and bacon – I don’t think you can go wrong with the combination!


Lise November 13, 2014 um 4:36 pm

Oh, wow! This looks incredible. I vote you for queen! 🙂


Ryan T. January 9, 2015 um 2:42 pm

I tried this, (I’m slowly making my way down each of your appetizers). Mine didn’t turn out too good though, I refuse to blame the recipe because yours looks delicious. I’m going to believe that drinking the rest of the IPA that didn’t go into the recipe was the cause, and I likely measured incorrectly. Mine came out of the oven extremely….fluffy. Full of air it seems, less creamy, and more of a whipped cream texture. Flavor wasn’t bad, but the texture was difficult.

Anyways, love the beer food site – making the Buffalo chicken beer cheese dip now. Cooking for the games tomorrow for the fire station. Hope it turns out!


Jackie January 9, 2015 um 2:46 pm

The yeast in the beer can sometimes have a bit of a soufflé affect, just stir it and that should go away. If you use any type of low-fat ingredient that can cause the texture to be a bit off as well.


Ryan T. January 9, 2015 um 2:53 pm

Got it. Thanks! Can’t wait to move onto your more exotic dishes. Had my eye on those bacon jam poppers for some time now


mindy Johnson January 24, 2015 um 6:35 am

Can this be made in a crock pot?


Alison January 24, 2015 um 12:56 pm

Do you think this would work in a fondue pot?


Rach October 10, 2015 um 7:10 am

So I just made this dip, I followed it exactly except used low fat cream cheese and it’s VeRY THIN! I’m hoping it thickens as it sits and then bakes, but is this normal? I think I may add more cheese or cornstarch. Please help!!!!!


Jackie October 10, 2015 um 10:48 am

Low fat cream cheese is very different from full fat, that might be the issue. But it will thicken as it bakes.


Candice March 24, 2016 um 8:49 pm

Is there a particular beer that tastes best with this or does it matter at all. I was thinking of using an IPA called Boneyard RPM that is 50 IBU’s so not to hoppy. What do you think?


Jackie March 24, 2016 um 10:54 pm

Sounds great! I like Boneyard, I’ve used a few too cook with.


LeeAnn September 17, 2017 um 8:13 am

Can you give some suggestions of what to serve the with?


Jackie September 17, 2017 um 4:35 pm

I serve it with bread and chips, but it’ll go with just about anything you want to dip in it!


Robin September 28, 2017 um 12:18 pm

Could I make this in a crock pot or would that mess up the texture?


Jackie September 29, 2017 um 9:45 am

I think that would work! I’d put it on low for 30 minutes then the warm setting and stir it occasionally.


Dagmar October 27, 2022 um 5:45 pm

Bake some soft pretzel nuggets alongside this yummy dip and you’re golden!


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