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Cheddar, Jalapeño & Bacon Dip

00:30:00 16 servings, 2 Tbsp. (30 mL) each
Recipe By
1
0 0 Reviews
Prep Time
10
min.
Total Time
30
min.
Servings

16 servings, 2 Tbsp. (30 mL) each

There are hot dips…and then there's this cheddar-jalapeño dip with chopped bacon and a kick of garlic. It's a keeper!

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What You Need

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Make It

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  • 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.

Substitute

Substitute milk or non-alcoholic beer for the regular beer.

Note

While any variety of beer can be used to prepare this dip, an amber or dark beer produces a richer-flavoured dip.

Serving Suggestion

Serve with assorted crackers, crisp breadsticks and/or cut-up fresh vegetables, such as celery sticks and red pepper strips.

Servings

  • 16 servings, 2 Tbsp. (30 mL) each

Nutritional Information

Serving Size 16 servings, 2 Tbsp. (30 mL) each
AMOUNT PER SERVING
Calories 110
% Daily Value
Total fat 9g
Saturated fat 5g
Cholesterol 30mg
Sodium 250mg
Carbohydrate 1g
Dietary fibre 0g
Sugars 1g
Protein 5g
   
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 0 %DV

* 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.

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