18 ounces cream cheese, softened
1/4 cup sour cream
1 1/2 tablespoons dijon mustard
1 teaspoon garlic powder
1 cup amber beer or nonalcoholic beer
2 cups cheddar cheese, shredded
1 pound bacon strips, cooked, crumbled, and divided
1/4 cup heavy whipping cream
1 green onion, thinly sliced
soft pretzel bites, optional, for serving
1 Grease a 3-quart slow cooker.
2 Combine the cream cheese, sour cream, dijon mustard, and garlic powder in the prepared slow cooker until smooth.
3 Stir in the beer, cheddar cheese, and all but 2 tablespoons of bacon.
4 Cover and cook on low, stirring occasionally until heated through, about 3 to 4 hours.
5 In the last 30 minutes, stir in the heavy cream.
6 Top the dip with the green onion and remaining bacon.
7 Serve with soft pretzel bites.
Time: 3 hours 15 minutes
Yield: 10 servings