Broccoli and Bacon Beer Cheese Dip Recipe
June 1, 2017
- 4 slices center-cut bacon (about 4 ounces), cut into small pieces
- 1/2 cup small-diced red onion
- 1 small crown of fresh broccoli (not a whole head – should be about 3 cups of diced broccoli)
- 1 clove garlic, minced
- 1 tablespoons all-purpose flour
- 1 (12 ounce) bottle of beer (I used Shiner Bock)
- 8 ounces of cream cheese, cut into chunks
- 8 ounces sharp white cheddar, grated
- pepper to taste
For the crostini:
- 2 small French baguettes, each cut into 1/4-inch slices on the diagonal (40-50 slices total), for serving
- 2 tablespoons olive oil
- In a medium-large, deep skillet, cook bacon over medium heat until crispy. Remove bacon to a paper towel-lined plate and remove all but 1-2 tablespoons of the grease from the pan.
- Reduce heat slightly (just shy of medium) and add onions to the bacon grease. Cook for one minute and then add broccoli. Continue to cook until broccoli is beginning to be tender, stirring frequently. Add garlic and cook and stir for one minute until fragrant. Add flour and stir to combine, continuing to stir and cook for 1-2 minutes.
- Add in beer while stirring and scraping the bottom of the pan. Increase heat to high and bring beer to a boil. Cook at a boil for 2-3 minutes or until beer is reduced by about half.
- Reduce heat to low and stir in cheeses. Stir until melted. Add cooked bacon.
- Taste and add pepper as desired.
- Best served warm with soft bread, crostini (see below) or pretzels.