Bacon Beer Cheese Dip

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

1. 1Preheat the oven to 400°F. Warm a 9-inch cast-iron skillet over medium-high heat.
2. 2Place the chopped bacon in the skillet. Cook for about 8 minutes, stirring frequently, until the fat renders and the meat is nearly crisp. Take the pan off the heat.
3. 3Move the cooked bacon to a plate lined with paper towels using a slotted spoon. Leave exactly 1 tablespoon of the bacon drippings in the skillet.
4. 4Place the frozen pretzel bites on a rimmed baking sheet and toss them with 2 tablespoons of water.
5. 5Coat the moistened pretzel bites evenly with half of the reserved salt packet. Throw away the rest of the salt. Set the pan aside.
6. 6Combine 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.
7. 7Transfer the cheese mixture into the cast-iron skillet, spreading it out evenly over the bacon drippings. Bake for about 15 minutes until the edges are hot and bubbling.
8. 8Take the skillet out of the oven and allow it to cool for 5 minutes. Leave the oven on.
9. 9Bake the salted pretzel bites at 400°F for about 5 minutes until they are fully heated.
10. 10Line the edges of the skillet with the warm pretzel bites. Scatter the reserved crispy bacon and chopped chives over the center of the cheese dip. Serve right away alongside any extra pretzels.

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