I’m literally at a loss for words. Not because I don’t have anything to say (believe me….I have plenty to say). Instead, it’s because of this dip. This gouda, bacon and beer cheese dip is so good it has literally put my tongue and my tastebuds into one ridiculous food coma and I can’t even formulate a proper sentence. So I’m breaking it down for you and giving you only the most important of details. 1) Cheeeeese. Gouda. Smoked. Get on it. 2) Bacon. We’ve gone over this a million times. Everything is better with bacon. 3) Beer. Because….because…just because?! It’s like so many bad-for-you ingredients combined into one deliciously good dip that I can’t even deal.
P.S. Stay tuned for a fun beer post coming up that will be perfect paired with this cheese dip.
P.S.S. If you want to make homemade pretzels to go with your dip, I recommend these.
- 4 slices of bacon (I used a smoked, thick-cut bacon)
- 3 tablespoons all-purpose flour
- 1/2 cup milk (I used 2%)
- 3/4 cup ale (or other type of dark beer)
- 1 heaping teaspoon of Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 1 1/2 cups smoked Gouda cheese, grated
- Salt and pepper, to taste
- Begin by chopping the bacon into bite size pieces. Then toss it into a large saucepan set over medium heat. Cook for about 10 minutes, or until it gets brown and crispy, stirring every few minutes. Once the bacon is done cooking, remove the pieces to a paper towel and set them aside.
- To the bacon fat add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk and beer. Next add the mustard, Worcestershire and hot sauce. Turn the heat up to medium-high and continue whisking until the mixture thickens, about 3 to 5 minutes.
- Begin adding the cheese about a 1/4 cup at a time, making sure each batch of cheese has melted before adding the next one. Continue whisking until the cheese is all melted. If there are any lumps remaining, you can always use an immersion blender to smooth the dip out. Season with salt and pepper to taste and serve immediately.
- Serve with pretzels or crackers. While I typically prefer homemade soft pretzels, you can also use store bought ones if you're short on time. They sell them in large or nugget size in the freezer section and take just a few minutes to heat up. If I do use the store bought pretzels, I like to jazz them up by brushing them with melted butter, then sprinkling them with salt flakes, minced dried garlic and/or herbs like chives or parsley before heating them in the oven.
- Store leftover cheese dip in an airtight container for up to 5 days in the fridge. Reheat in a saucepan over medium heat, stirring constantly.