Pressure Cooker Cheddar Bacon Ale Dip/ recipe share

Posted at 12:12 pm by Mws R

Sep 17th

Pressure Cooker Cheddar Bacon Ale Dip

Ingredients

18 ounces cream cheese, softened
1/4 cup sour cream
1-1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 cup beer or nonalcoholic beer
1 pound bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
1/4 cup heavy whipping cream
1 green onion, thinly sliced
Soft pretzel bites

Directions

In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Select saute setting, and adjust for normal heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.

Test Kitchen tips

Your favorite ale will also work in this recipe. The Test Kitchen loved the flavor of New Belgium Fat Tire.
To lighten this up, use reduced-fat cream cheese, light sour cream, half-and-half and reduced-fat shredded cheese. Serve with fresh celery and carrot sticks.

Originally published as Slow Cooker Cheddar Bacon Ale Dip in Cook It Fast, Cook It Slow

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Author: Mws R

"If you are going to write, write from the heart." MwsR "Life has not been the easiest, but it could of been worse!" MwsR Life is about doing all you can to help others. Don't go chasing rainbows, "make your own pot of gold." Love, Hope, Faith, the greatest of these is Love!

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