There are hot dips…and then there's this cheddar-jalapeño dip with chopped bacon and a kick of garlic. It's a keeper!
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 tsp. garlic powder
1/4 cup beer
2 fresh jalapeño peppers
6 slices cooked thick-cut bacon, chopped
1 cup Cracker Barrel Shredded Old Cheddar Cheese
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How do I make it ?
Heat oven to 350ºF.
Beat cream cheese and garlic powder in medium bowl with mixer until blended.Gradually add beer, mixing well after each addition.
Cut peppers lengthwise in half; remove and discard seeds. Cut pepper halves crosswise into thin slices. Add to cream cheese mixture along with the bacon and cheddar; mix well.
Spread onto bottom of 1.5-L casserole dish or 9-inch pie plate sprayed with cooking spray.
Bake 15 to 20 min. or until heated through.
Kraft Kitchen Tips!
Substitute milk or non-alcoholic beer for the regular beer.
While any variety of beer can be used to prepare this dip, an amber or dark beer produces a richer-flavoured dip.
Serve with assorted crackers, crisp breadsticks and/or cut-up fresh vegetables, such as celery sticks and red pepper strips.
Calories From Fat
% Daily Value
Total fat 9 g
Saturated fat 5 g
Cholesterol 30 mg
Sodium 250 mg
Total carbohydrate 1 g
Dietary fibre 0 g
Sugars 1 g
Protein 5 g
16 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.