Beer Bacon Cheese dip and Nacho's NMD

★★★★☆ 4 Reviews
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By Nor Mac
from The Berkshire’s, MA

My daughter stopped by for a visit today with her boy friend. I made this dish,and it was a big hit with them. It is a recipe I got from a magazine. I tweaked the ingredients to make it my own. They are a savory Spicy delight. Enjoy!

serves 6-8
prep time 10 Min
cook time 15 Min
method Stove Top


  • 7
    sliced of chopped bacon cooked
  • 5 Tbsp
  • 1/4 c
  • 1 1/4 c
    heavy cream
  • 1 c
    beer ( not ale)
  • 1 1/2 Tbsp
    dijon mustard
  • 3/4 tsp
    smoked paprika
  • 1/4 tsp
    chili powder
  • 1/4 tsp
    cayenne pepper
  • 1/4 tsp
  • 2 c
    shredded cheddar cheese
  • 1
    13 ounce bag of tostitos,or tortilla chips of choice
  • 1
    pint of chopped grape tomatoes
  • 1
    bunch of chopped green onion
  • crumbled cooked bacon
  • 2-3 Tbsp
    jarred jalepeno peppers

How To Make

  • 1
    Cook the bacon drain on paper towel and set aside. Reserve bacon drippings.
  • 2
    Add the butter to half the bacon drippings over medium heat. Stir until melted and combined. Add the flour,a little at a time, and stir to make a paste. You may not need all of the flour. Remove from heat for a minute. Add the cream and beer,and Dijon mustard. Stir to combine well. Place back on burner.
  • 3
    Add the Cayenne pepper, smoked paprika, chili powder,and salt. Stir to combine. Add the cheddar cheese,and stir until melted. Reduce heat to warm. At this point you can choose to serve as a dip by topping with the bacon,and green onion on top.
  • 4
    Nacho's Heat oven to 400 degree's. Place chips on pan and bake until hot. Remove from oven. Pour cheese over chips. Sprinkle crumbled Bacon, Green onion,Jalapeno peppers,and chopped tomatoes on top and serve
  • 5
    Note this recipe is best served right away. If you reheat the oils could separate.