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

Yield: 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


  1. Preheat oven to 350.
  2. 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.
  3. Stir in most of the copped bacon, reserving about 2 tablespoons.
  4. Pour the dip into an oven safe bowl top with reserved bacon.
  5. Bake at 350 until warmed through, about 15-20 minutes.
  6. Serve warm.


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

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34 thoughts on “Beer and Bacon Dip

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

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

  3. 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. 😉

  4. 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! =)

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

  5. 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!

    1. 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.

      1. 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

  6. 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!!!!!

  7. 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?

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