As the weather grows colder, a hot dip is always welcome at a tailgate or a cozy night in.
|8 oz||Pearl Valley Colby, shredded|
|6 oz||Milton 4 Alarm Cheddar, shredded|
|4 oz||Streb’s Hickory Bacon, diced|
|1 pint||heavy cream or milk|
|1 bottle||Innis & Gunn Bourbon Barrel Scotch Ale (available at Barley Hopsters)|
|1 Tbsp||Minced garlic|
|Salt & Pepper|
Cook bacon until much of the fat has rendered out. Do not remove fat from pan. Stir flour into pan with bacon and fat and cook on low for 5 minutes. Add beer and simmer while stirring for 3 minutes. Next stir in cream or milk and simmer for 5 minutes. Slowly add shredded cheeses, stirring until melted and smooth. If the dip is too thick, add more cream or milk. Serve with pretzels or crusty bread.