Are you looking for some fun Game Time Grub? This Beer Bacon Cheese Dip served in fun football-shaped bowls will make your hungry fans happy no matter the outcome of the game.
Whenever I make food for the sports fans in my life, I can't go wrong if I include bacon, cheese, and beer in the recipe.
Last year, I served some Bacon Cheddar Beer Bread Footballs, and they were a huge hit, so I thought it would be fun to play around with some other football-themed recipes using the same flavor combination and came up with this Beer Bacon Cheese Dip.
The creamy beer cheese dip tastes great on its own but when you add bacon, it's even better! I poured the dip into football-shaped bowls, added crumbled bacon on top, and decorated each with slices of white cheddar cheese to resemble the stripes and laces.
This dip looked as good as it tasted. My game-day party guests all raved about the flavor and they loved the presentation. I served it along with Bacon Cheddar Potato Fritter Footballs, Football-Shaped Hamburgers, Super Bowl Prosciutto and Asiago Rice Cake Footballs, and Football Cupcakes.
Beer Bacon Cheese Dip Footballs
uncooked Applewood smoked bacon- I liked the smokey flavor but you can use any bacon you like.
all-purpose flour - Used to thicken your beer cheese.
Amber Ale - This added a robust beer flavor to the cheese dip. You can use your favorite bottle of beer.
heavy whipping cream - Adding this will make your dip luxuriously creamy.
Dijon mustard - Add a touch of Dijon mustard to round out the flavors.
sharp cheddar cheese - The flavor of the cheese will really shine through so use a cheese that you love to eat. I recommend grating a block of cheese instead of using pre-shredded cheese. Your dip will have a creamier texture.
pinch of salt
optional: hot sauce, cayenne pepper, jalapenos, Tabasco sauce, black pepper
2-3 slices of white cheddar cheese
pizza cutter or knife
If you'd like to decorate your table for the big game, you can find some of the items I used to create my tablescape at Amazon.com (commission earned for sales.)
Chop bacon into small pieces. Cook bacon in two batches in a medium saucepan set over medium heat.
Remove the bacon and measure the bacon fat. You need 3 tablespoons. If you have too much, remove some, if not enough add butter to make up the difference.
Cook the beer bacon cheese dip in the saucepan.
Place bacon fat back in a saucepan and heat over medium heat. Add flour and stir for one minute, scraping up all the browned bits on the bottom of the pan.
Slowly pour in beer whisking until thickened. Add heavy whipping cream, then mustard, and stir to combine.
Reduce the heat to low and add one handful of cheese at a time, stirring until completely melted. This took me about 15 minutes. Don't rush it or your dip can curdle. You want it nice and smooth.
Season with salt and optionally any hot sauce, or pepper.
Pour the dip into football-shaped bowls and top with bacon.
Pour the cheese sauce into a football-shaped bowl or in my case, a football dipping dish with three individual plastic football-shaped bowls.
I love this set of bowls, not only does it look cool, but you can make a variety of dips. Serve one plain then add jalapenos to another and hot sauce to another.
Finely chop the bacon and sprinkle it over the cheese dip.
Cut out the cheese laces.
Cut white cheddar cheese slices into strips and laces to turn each dip into a football. Set the cheese pieces over the bacon.
This dip is good hot or cold and can be made up to a few days before your party and simply re-heated when you are ready to serve.
If you use the Football Dipping Dish, it is plastic and can't be heated. I served my dip cold and it tasted great.
Serve creamy beer cheese dip in football-shaped bowls topped with chopped bacon and white cheese laces for your football-themed party.
- 8 ounces uncooked bacon
- 3 tablespoons all purpose flour
- 1 cup Amber Ale or your choice of beer
- ¼ cup heavy whipping cream
- 2 teaspoons Dijon mustard
- 16 ounces sharp cheddar cheese, shredded
- pinch of salt
- optional: hot sauce, cayenne pepper, jalapenos, Tabasco sauce, black pepper
- 2-3 slices of white cheddar cheese
Chop the bacon into small pieces and cook it in two batches in a medium saucepan set over medium heat.
Remove the bacon and pour out all but three tablespoons of bacon fat.
Add flour and stir for one minute, scraping up all the browned bits on the bottom of the pan.
Slowly pour in beer whisking until thickened.
Add the heavy whipping cream while continually whisking, then add the mustard, and stir to combine.
Reduce the heat to low and add one handful of cheese at a time, stirring until each addition of cheese is completely melted. This may take up to 15 minutes.
Season with salt.
If desired, add black pepper and hot sauce.
You can stir in the bacon and serve or you can pour the dip into football shaped bowls and spinkle the chopped bacon over the top.
To decorate the football, cut white cheddar cheese slices into strips. Set the cheese pieces over the bacon to create your footballs.
Serve hot or cold.
This dip is best served the day it is made but leftovers can be stored in the refrigerator for up to 5 days and reheated on the stove or in the microwave.