Bacon Beer Cheese
- ½ pound Kentucky Legend Bacon
- 1 tablespoon butter
- ½ yellow onion, diced
- 1 tablespoon Dijon mustard
- 1 tablespoon stone ground mustard
- 8 ounces cream cheese, softened
- 1-12 ounce beer, (preferably an IPA or dark brown ale)
- 6 cups shredded sharp cheddar cheese, (about 8 ounces)
- Heat oven to 350 degrees F.
- Add bacon to a large skillet over medium heat. Sauté 10 minutes until just crispy. Remove and place on a paper towel-lined plate. Cool and then chop bacon into rough pieces. Discard the bacon grease.
- In a medium high-sided skillet or saucepan on medium heat, melt the butter. Add the onions and cook until soft, about 3-4 minutes.
- Whisk in the mustard and then add the beer, scraping up the bits from the bottom of the pan. Increase the heat, boil, and cook for 5 minutes, stirring occasionally.
- Add the cream cheese then reduce the heat to medium. Whisk the cream cheese into the beer mixture until the cheese melts and becomes creamy. Turn off the heat.
- Set aside ¼ cup of the shredded cheddar. Add the rest of the cheddar cheese about 1 cup at a time to the beer mixture, stirring until the cheese melts and is smooth. Repeat until all of the cheese has been added.
- Stir in ¾ of the bacon, saving the rest for the top of the dip.
- Spray a 1-quart baking dish with cooking spray. Pour the beer cheese into the dish and top with the remaining ¼ cup cheddar cheese and the rest of the crumbled bacon.
- Bake for 20-25 minutes or until bubbling. Serve warm with your favorite bread.