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By: Becky Hardin
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Beer cheese dip is hot, cheesy, and delicious! This corn and bacon filled cheese dipis the perfect easy appetizer for game day. A quick dip recipe sure to please any crowd!
Table of Contents
What’s in Beer Cheese Dip with Bacon?
This corn and bacon packed beer cheese dip is a crowd favorite! It’s hot, cheesy, and filled with beer and bacon. What more could you want in a dip?
- Cream Cheese: Forms the creamy, tangy base of this dip.
- Cheese: A combination of Parmesan cheese and mozzarella (and provolone, if you like!) makes this dip salty, creamy, and ultra-cheesy!
- Beer: I like an IPA for this dip, but a golden lager will also work.
- Spices: Black pepper, paprika, and garlic powder give this dip a spicy, earthy flavor.
- Canned Corn: Adds a pop of sweetness and freshness. You can use frozen or fresh corn if you prefer.
- Bacon Crumbles: Add a salty, umami flavor to the dip. The more, the better!
- Cilantro: Adds a pop of color and freshness. You can leave it out if you’re not a fan.
Pro Tip: Room temperature cream cheese will combine better than cold.
Variations on Bacon Beer Cheese Dip
There are so many easy ways to change up this beer cheese dip to suit your personal tastes. Here are a few ideas:
- Spicy: Add some diced jalapeños or a pinch of cayenne pepper to the mixture for some heat.
- Smoky: Add a few dashes of liquid smoke to the mixture for a smoky flavor. You could also use smoked cheddar or gouda instead of the mozzarella/provolone blend.
- Herb and Garlic: Stir in some finely chopped fresh herbs (such as parsley, chives, and thyme) and minced garlic for a more herbaceous and garlicky dip.
- Mexican-Style: Swap out the Parmesan cheese for queso fresco and the bacon for cooked chorizo. Add some diced tomatoes and green chilies for extra flavor.
- Buffalo: Stir in some Buffalo sauce for a spicy and tangy dip. You could also top it with some crumbled blue cheese before serving.
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What beer should I use in this beer cheese dip?
I recommend using an IPA for this beer cheese dip recipe. It has a great depth of flavor while still being crisp and light. It’s one of our favorite beers on its own, and it’s perfect in this recipe. You’ll only need about half a bottle, so feel free to sip on the rest while cooking.
Can I make this dip in a crockpot?
You sure can. Dump all of the dip ingredients in a crockpot, cover, and cook on low heat for 4 hours (or high heat for 2 hours).
Should this dip be served hot or cold?
This oven-baked dip is best served hot if you ask me, but it can certainly be served cold if you prefer. Feel free to serve it straight from the fridge.
How can I keep this dip warm?
If you’re serving this dip at a party, keep it warm in a slow cooker set to low.
Can I save leftovers?
Absolutely! Don’t let any of this hot beer cheese dip go to waste! It will keep for up to 3 days in the refrigerator.
How to Store and Reheat
If you somehow have leftovers (it’s really good and hard to resist), store it in an airtight container. You could also wrap the serving dish with plastic wrap or foil. Then, store it in the refrigerator for up to 3 days.
It tastes pretty good cold, or you can reheat it in the microwave or oven. I do not recommend freezing this dip!
Serving Suggestions
A good dip deserves an even better chip! You can’t go wrong with tortilla chips here. I recommend using a sturdier chip to make sure it holds up against all that cheese, corn, and bacon. You could also serve this with crackers, pita chips, bread dippers, or even some veggies (just for the illusion of health).
Recipe
Hot Corn and Bacon Beer Cheese Dip
4.58 from 21 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 20 minutes minutes
Total: 30 minutes minutes
Serves8
Print Rate
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This beer cheese dip is filled with corn and bacon, and baked to make it hot and bubbly. The perfect game day dip!
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Ingredients
- 16 ounces low-fat cream cheese (2 bricks)
- 5 ounces freshly shredded Parmesan cheese
- 1 cup IPA beer (about ⅔ bottle)
- 2 cups shredded mozzarella/provolone blend cheese divided (or just shredded mozzarella)
- ½ teaspoon ground black pepper
- ½ teaspoon ground paprika
- ¼ teaspoon garlic powder
- 11 ounces canned corn drained and rinsed (1 can)
- 1¼ cups cooked bacon crumbles plus more for garnish
- ¼ cup chopped fresh cilantro plus more for garnish
Recommended Equipment
Instructions
Preheat oven to 350°F
Place the cream cheese, parmesan cheese, beer, 1 cup mozzarella/provolone blend, pepper, paprika, and garlic powder into a high powered blender. Blend until fully combined. It will be a bit thin which is fine.
16 ounces low-fat cream cheese, 5 ounces freshly shredded Parmesan cheese, 1 cup IPA beer, 2 cups shredded mozzarella/provolone blend cheese, ½ teaspoon ground black pepper, ½ teaspoon ground paprika, ¼ teaspoon garlic powder
Pour mixture into a large bowl and stir in the corn, bacon, cilantro, and remaining 1 cup mozzarella/provolone blend.
11 ounces canned corn, 1¼ cups cooked bacon crumbles, ¼ cup chopped fresh cilantro
Spoon mixture into an oven safe baking dish and sprinkle with the remaining bacon.
Cook for 15-20 minutes or until mixture is hot and bubbly.
Sprinkle with extra cilantro and serve with chips.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Low-fat cream cheese works just as well as full-fat, but you can use either.
- I love cilantro, but you can definitely leave it out if you don’t like it.
- Drain the corn before adding it into the dip mixture.
- Cook until the dip is hot and bubbly. There’s nothing in here you can’t eat cold, but you want to make sure you get the middle nice and hot too.
- In my opinion, the more bacon the better. So don’t skimp on the bacon crumbles.
Storage:Store hot corn and bacon beer cheese dip in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Calories: 378kcal (19%) Carbohydrates: 14g (5%) Protein: 25g (50%) Fat: 24g (37%) Saturated Fat: 14g (88%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 93mg (31%) Sodium: 1284mg (56%) Potassium: 255mg (7%) Fiber: 0.1g Sugar: 4g (4%) Vitamin A: 752IU (15%) Vitamin C: 1mg (1%) Calcium: 385mg (39%) Iron: 0.4mg (2%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Bacon Dip Recipes We Love
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- Bacon Spinach Dip
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- Cheeseburger Dip
Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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Can you use a different type of beer? We aren’t fans of IPAs
1
Reply
SMJ
Posted on 1/7/2020
Is there a substitute for beer to make kid friendly?
Reply
Becky Hardin
Posted on 1/10/2020
Reply to SMJ
Try substituting a nonalcoholic beer in your recipe. You will be able to enjoy the flavor without exposing your kids to alcohol content because nonalcoholic beer has mere traces of alcohol!
Reply
Mandi
Posted on 10/10/2019
Can you make this in a crockpot?
Reply
Lizbeth
Posted on 1/1/2019
It is delicious. Thank you for sharing. It was a hit!
Reply
Becky Hardin
Posted on 1/1/2019
Reply to Lizbeth
So happy to hear that!
Reply
Camille
Posted on 9/2/2017
What size baking dish do you use for this in order to achieve the correct proportion of dip to toppings? Have you ever made it in a small crockpot? Thanks.
Reply
Josh Jahnke
Posted on 7/22/2017
Great flavor, I’d add at least 50% more corn next time though, I thought it got lost in all the cheese.
Reply
William
Posted on 11/22/2016
I mean this with much respect you are overwhelming me with all these wonderful dishes and dips THANK YOU
Reply
Jen
Posted on 6/9/2016
Can you make this in advance then bake the day of?
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linda | low carb yogurt
Posted on 3/27/2016
Oh, wow! This looks incredible.
Reply
Karly Campbell
Posted on 3/22/2016
Oh my gosh, I want to go swimming in this dip! And use the chip as a lounge raft. Yep, I went there! Looks delish!
Reply
