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Skillet Bacon Beer Cheese Dip
Eight strips of hickory-smoked bacon render down in the cast-iron skillet, and the fat stays in the pan as the base for the dip. Cream cheese, shredded sharp cheddar, and shredded Havarti melt together with half a cup of IPA, whole-grain mustard, and a pinch of cayenne. The whole thing bakes in the same skillet until the edges bubble and brown. Frozen pretzel bites cook alongside and go straight into the dip. Takes about 50 minutes and serves 8.
Equipment
- Oven
- Cast iron skillet
- Baking sheet
Ingredients
- 8 hickory-smoked bacon slices, coarsely chopped (1 cup)
- 1 (12-oz.) pkg. frozen pretzel bites, salt packet reserved
- 1 (8-oz.) pkg. cream cheese, softened
- 1 (8-oz.) block sharp Cheddar cheese, shredded (about 2 cups)
- 1 (7-oz.) block Havarti cheese, shredded (about 1 ¾ cups)
- ½ cup (4 oz.) IPA-style beer
- 2 Tbsp. whole-grain mustard
- ½ tsp. garlic powder
- ⅛ tsp. cayenne pepper
- 2 Tbsp. finely chopped fresh chives
Instructions
- 1Preheat the oven to 400°F. Warm a 9-inch cast-iron skillet over medium-high heat. Add the chopped bacon and cook for about 8 minutes, stirring frequently, until the fat renders and the meat is nearly crisp. Remove the pan from the heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave exactly 1 tablespoon of the bacon drippings in the skillet.
- 2Place the frozen pretzel bites on a rimmed baking sheet and toss them with 2 tablespoons of water. Coat the moistened bites evenly with half of the reserved salt packet, discarding the rest. Set the pan aside.
- 3Combine the softened cream cheese, shredded Cheddar, shredded Havarti, beer, whole-grain mustard, garlic powder, and cayenne pepper in a medium bowl. Mix until completely blended. Softened cream cheese ensures a smooth, lump-free dip.
- 4Transfer the cheese mixture into the cast-iron skillet, spreading it evenly over the bacon drippings. Bake for about 15 minutes until the edges are hot and bubbling. Remove the skillet from the oven and let it cool for 5 minutes, leaving the oven on.
- 5While the dip cools, bake the salted pretzel bites at 400°F for about 5 minutes until they're fully heated. Arrange the warm pretzel bites around the edges of the skillet. Scatter the reserved crispy bacon and chopped chives over the center of the cheese dip, serving any extra pretzels on the side.
Notes
- Make ahead: You can mix the cheese blend up to 2 days in advance and store it in the fridge. Let it sit at room temperature for 20 minutes before baking.
- Swap: If you don't have an IPA, a pale ale or amber ale works beautifully. Avoid dark stouts, which can muddy the color and flavor.
- Reheat: Warm leftover dip gently in the microwave or oven until the cheese is melted and bubbly again.
