Baby Swiss, Bacon and Beer Dip
Baby Swiss, Bacon and Beer Dip is a gluten free main course. One serving contains 347 calories, 19g of protein, and 27g of fat. This recipe serves 8 and costs $1.21 per serving. 86 people have made this recipe and would make it again. It will be a hit at your The Super Bowl event. If you have worcestershire sauce, cooked bacon, ground nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 15 minutes. It is brought to you by Pocket Change Gourmet. Overall, this recipe earns a solid spoonacular score of 42%. If you like this recipe, take a look at these similar recipes: Rachel Ray’s Swiss and Bacon Dip – this is a wonderful tasting dip that goes so well with crackers and toasted bread, Baby Swiss Chard With Bacon, Pine Nuts and Raisins, and Hot Swiss and Bacon Dip.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup medium bodied beer like a Boston Lager
1/2 pound bacon, cooked and crumbled
1 (8 oz) package cream cheese, softened
1/4 teaspoon ground nutmeg
1/2 pound (2 cups) Baby Swiss or Swiss Cheese, shredded
1 teaspoon Worcestershire Sauce
Equipment:
baking sheet
oven
sauce pan
whisk
bowl
slow cooker
Cooking instruction summary:
Preheat oven to 400 degrees, place a metal rack on top of a cookie sheet and spray lightly with cooking sprayAdd bacon to rack and cook for about 15 minutes or until crispyShred cheese and set asideIn a medium saucepan, whisk together cream cheese and beer over medium heat, stirring until combined and smooth, about 2 minutesWhisk in cheese a little at a time, cooking after each addition until smoothStir in Worcestershire and NutmegPour into serving bowl, sprinkle with crumbled baconServe immediately or keep warm in small Slow Cooker
Step by step:
1. Preheat oven to 400 degrees, place a metal rack on top of a cookie sheet and spray lightly with cooking spray
2. Add bacon to rack and cook for about 15 minutes or until crispy
3. Shred cheese and set aside
4. In a medium saucepan, whisk together cream cheese and beer over medium heat, stirring until combined and smooth, about 2 minutes
5. Whisk in cheese a little at a time, cooking after each addition until smooth
6. Stir in Worcestershire and Nutmeg
7. Pour into serving bowl, sprinkle with crumbled bacon
8. Serve immediately or keep warm in small Slow Cooker
Nutrition Information:
covered percent of daily need
