Ingredients
- 18 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 cup amber ale, such as New Belgium® Fat Tire®, or nonalcoholic beer
- 2 cups cheddar cheese, shredded
- 1 pound bacon strips, cooked and crumbled, divided
- 1/4 cup heavy whipping cream
- 1 green onion, thinly sliced
- soft pretzels, store-bought or homemade, to taste, for serving
Directions
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Grease a 3-quart slow cooker.
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In the prepared slow cooker, add the cream cheese, the sour cream, the Dijon mustard, and the garlic powder and mix until it is smooth.
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Stir the amber ale, the cheese, and all but 2 tablespoons of the bacon into the cream cheese mixture.
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Cover the slow cooker and cook the dip on low heat, stirring occasionally, until it is heated through, about 2 hours 30 minutes-3 hours 30 minutes.
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Stir the heavy cream into the dip, then sprinkle with the green onions and the remaining bacon. Cook again, about 30 minutes.
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Serve the dip with the soft pretzels.
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