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:

Quickview
346k Calories
18g Protein
27g Total Fat
4g Carbs
3% Health Score
Limit These
Calories
346k
17%

Fat
27g
42%

  Saturated Fat
13g
86%

Carbohydrates
4g
1%

  Sugar
1g
2%

Cholesterol
83mg
28%

Sodium
638mg
28%

Alcohol
1g
6%

Get Enough Of These
Protein
18g
38%

Phosphorus
292mg
29%

Selenium
19µg
28%

Calcium
246mg
25%

Vitamin B12
1µg
22%

Vitamin B3
3mg
16%

Zinc
2mg
15%

Vitamin B1
0.19mg
13%

Vitamin A
615IU
12%

Vitamin B2
0.19mg
11%

Vitamin B6
0.2mg
10%

Potassium
216mg
6%

Vitamin B5
0.61mg
6%

Magnesium
23mg
6%

Vitamin D
0.42µg
3%

Iron
0.48mg
3%

Copper
0.05mg
3%

Vitamin E
0.3mg
2%

Folate
6µg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Worcestershire sauce is made from dissolved fish.

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Jesus fed 5,000 people with two fishes and a loaf of bread. That's not a miracle. That's tapas.

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