I’m gonna go ahead and say what I know you’re all thinking.
It’s something along the lines of, “Seriously Meg, we’re THREE WEEKS into football season and you haven’t even made ONE game day-themed recipe?!” I know, I know. I’ve failed you as a food blogger. I’ve been so distracted lately by bacon fried rice and pumpkin everything that I haven’t even paid tribute to one of the greatest parts of Fall, the Great American Pastime: stuffing your face with creamy cheesy things in the middle of the day every Sunday watching football!
Luckily, I think I’ve made up for being a little late to the game (pun totally intended) today. Because I have three little words for you:
bacon + beer + cheese
I mean…it’s all 3 major football food groups, people. We can’t get any better than this.
This bacon beer cheese dip is the perfect football-watching snack. It’s creamy and cheesy and a little spicy and oh-so-dippable. It’s decadent, over the top salty goodness, and people will FREAK when you bust out the homemade cheese dip. It’s just one of those things. Trust me ladies, this dip brings all the boys to the yard. At least it made the boy who sits on my couch for 12 hours straight every Sunday very happy. What more could I ask for?
I love this dip because it’s so full of flavor – you can totally taste the yeastiness of the beer, the saltiness of the bacon, the sweet heat of the Sriracha, and of course, the super creamy cheddar. Every element serves a purpose, and the result is so indulgent and comforting and fantastic. I served this dip with multigrain tortilla chips for some sturdy crunch (these are my go-to), but it would also be fantastic with some sourdough bread cubes, soft pretzels, or crisp apple slices. Or, you know, a spoon straight to the mouth. No judgment here. Ever.
P.S. For more football food inspiration, check out this Buzzfeed roundup (featuring yours truly’s Sriracha Chex Mix) and fall in love with all the artery-clogging goodness!
- 3 slices bacon
- 1.5 tbsp. all-purpose flour
- 6 ounces amber beer (half of a 12-ounce bottle)
- 1 tsp. Dijon mustard
- 2 ounces cream cheese
- 8 ounces grated cheddar cheese (about 2 cups shredded cheese)
- ½ tsp. Sriracha or other hot sauce
- Salt and pepper to taste
- Tortilla chips, bread cubes, soft pretzel bites, or apple slices, for serving
- In a large saucepan, cook the bacon slices over medium heat. When crispy, transfer to a paper towel-lined plate to drain. Do not clean the pan; you’ll use the leftover bacon drippings to make the dip. Chop the bacon once cool to the touch.
- Add the flour to the bacon drippings and whisk for one minute. Slowly add in the beer, whisking constantly, and then heat until simmering and thickened, continuing to stir. Whisk in the Dijon mustard.
- Reduce your heat to low, then add the cream cheese. Cook until cheese is melted, stirring frequently. One handful at a time, add the cheddar cheese and stir, making sure each handful is totally combined and smooth before adding another handful. Keep adding until all the cheese is melted.
- Finally, add the Sriracha and salt and pepper to taste. Stir in three-quarters of the bacon pieces. Serve immediately with desired dippers and topped with the rest of the bacon. Keep warm, either in a crockpot or in the saucepan. Enjoy!
- Make sure to keep this dip hot – like all cheese dips or sauces, it seizes up when it cools. If it does get a bit cool, just nuke it in the microwave until it becomes dip-able again!
Looking for more game-day eats?
