I've got to give credit where credit is due--this amazing Beer Bacon Jalapeno Cheese Dip was the brainchild of my (Jessica's) husband's BFF. I asked all my friends and family what kinds of things they'd like to see posts about on the blog, and BFF's request was "something with bacon and cheese." We briefly debated having bacon "chips" to dip into the beer jalapeno cheese mixture, (BFF's obsession with bacon is the stuff of legend!) but ultimately decided that just wouldn't be classy. Delicious, but not classy!
After a brief brainstorming session with my husband to make sure that I brought BFF's vision to life in the best possible way, this dip was born. It is the creamiest, cheesiest, most luscious, most bacon-y dip ever, with the rich flavors of beer and a hint of spice from the roasted jalapenos. A masterpiece.
Try not to drool all over your computer screen, folks:
It's pretty much just as fantastic as you're thinking. But it was also pretty dang simple, and today I'm going to show you how to make this cheesy masterpiece in your own kitchen! Check out how to make your own after the break:
6 slices of bacon, cooked and chopped
1 1/2 cups cheese sauce (like Ragu)
2 cups chopped cheese (of your choice-try different cheeses for more flavor!)
1/2 cup of beer
1. Before you start preparing the rest of the dip, you'll want to put your jalapenos in the oven to roast. You'll need to cut your jalapenos in half and de-seed them first (wear latex gloves!!!), then lay them out of a lightly greased baking sheet like this:
Bake them at 375 degrees for about fifteen minutes, or until they look like this:
2. Next you'll want to prep your cheese. We used aged Gouda and sharp Cheddar, in equal parts, about a cup of each, chopped.
Chop the cheese into fairly small chunks. This is so it melts more quickly. You can also grate it if you want. I opted for chopping because it was faster and easier, and I already had the tools out because of the jalapenos. In short, the cheese grater was aaaaaaalllll the way across the kitchen, and I'm lazy.
3. Pour your 1/2 cup of beer into a saucepan. Warm it over medium heat. Drink the rest of the bottle.
4. Add the cheese to the beer!
5. Pour in your 1 1/2 cups of cheese sauce, and stir everything together until you have an ooey gooey, cheesy beery melted mess:
6. While your cheese is melting, take the jalapenos out of the oven and chop them finely:
Stir in the chopped jalapenos, top with the chopped bacon and serve!
You can serve this with any kind of chips, or we chose a crusty cheese baguette loaf sliced into dip-sized bites. Delish!
I hope this inspires some amazing Sunday afternoon football eats, and some happy husbands. As always, let us know how this recipe works for you, and if you'd like more of our recipes you can check out our treats recipe page here!