Ingredients
18 ounces cream cheese, softened1/4 cup sour cream1-1/2 tablespoons Dijon mustard1 teaspoon garlic powder1 cup amber beer or nonalcoholic beer2 cups shredded cheddar cheese1 pound bacon strips, cooked and crumbled, divided 1/4 cup heavy whipping cream1 green onion, thinly slicedSoft pretzel bites
Preparation
In a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer, cheese and all but 2 tablespoons bacon. Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours.
In the last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with soft pretzel bites.
