BEER AND BACON DIP

[nverland]

BEER AND BACON DIP

INGREDIENTS:

16 ounces cream cheese
1/2 cup sour cream
1 2/3 cups shredded mozzarella cheese
3/4 cup IPA
1/2 cup shredded cheddar cheese
2 tablespoons cornstarch
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
8 slices bacon, cooked and chopped (save some for topping)
Crackers or baguette slices, for dipping

DIRECTIONS:

Preheat the oven to 350 degrees F. Spray an oven-safe dish (one that will fit 3 cups) with nonstick spray... or rub with butter.
Add the cream cheese, sour cream, mozzarella, IPA, cheddar, cornstarch, garlic powder, paprika, chili powder and salt to a food processor or blender.
Process on high until smooth and well-combined, about 2 minutes. Stir in most of the chopped bacon- reserving about 2 tablespoons.
Scrape the dip into the prepared dish and top with the reserved bacon. Baked until warmed through, 15 to 20 minutes. Serve warm with crackers or baguette slices.