Recipe of the Week: Slowcooker Cheddar Bacon Ale Dip Recipe

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Slowcooker Cheddar Bacon Ale Dip Recipe


  • 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 (8 ounces) shredded cheddar cheese
  • 1 pound cooked and crumbled Jones Dairy Farm Dry-Aged Bacon strips, divided
  • 1/4 cup heavy whipping cream
  • 1 green onion, thinly sliced
  • ADD NEW INGREDIENT: Pretzel bites {brand name is Pretzilla}


  • In a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer, cheese and all but 2 tablespoons bacon. Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours.
  • In last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with pretzel bites. Yield: 4-1/2 cups.




We used the pretzel bites, beer bread, pita chips and pretzel chips