Ingredients
6 rashers bacon, diced
2 jalapeno peppers, halved, seeded and thinly sliced
1 tbsp flour
1 bottle Corona (or other Mexican-style lager)
2 cups grated sharp cheddar cheese
1 package (8oz) cream cheese, cut into small cubes
1 (4 oz) can chopped green chilies, drained
Instructions
Read more: http://www.crumbblog.com/2014/01/bacon-jalapeno-cheese-dip.html#ixzz2rmUpiJ2M
Preparation
1.In large saucepan set over medium heat, cook the bacon for 3-5 minutes, or until it’s starting to crisp and has rendered out most of its fat. Add jalapenos, and continue cooking for another 2-3 minutes, or until the bacon is crisp and the jalapenos are softened. 2.Add flour and cook for 1 minute, stirring constantly. Slowly add the beer, whisking briskly to break up lumps, and bring to a simmer, stirring constantly. 3.Reduce heat to low. Add the cheddar cheese and cream cheese, and simmer for 3-5 minutes longer, stirring constantly, until the dip is thick and smooth and bubbling hot. 4.Serve the dip immediately, preferably in a warming crock or small fondue pot to keep it melty and warm.
