By Becky Hardin
Published Jun 25, 2023
Beer cheese dip is hot, cheesy, and delicious! This corn and bacon filled cheese dip is the perfect easy appetizer for game day. A quick dip recipe sure to please any crowd!
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.
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.
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).
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.
If you’re serving this dip at a party, keep it warm in a slow cooker set to low.
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).
Ingredients1x2x3x
- ▢ 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
Video
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.
Equipment
- High Powered Blender
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Bacon Dip Recipes We Love
- Caramelized Onion Bacon Dip
- Bacon Spinach Dip
- Hot Bacon Feta Dip
- Cheeseburger Dip
Hot Corn and Bacon Beer Cheese Dip
Equipment
- High Powered Blender
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
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.
Video
Notes
- 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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
