Beer cheese dip is hot, cheesy, and delicious! This corn and bacon filled cheese dip is the perfect easy appetizer for game day. A quick dip recipe sure to please any crowd!
Corn and Bacon Cheese Dip
This Hot Corn and Bacon Beer Cheese Dip recipe is a crowd favorite! It’s hot, cheesy, and filled with beer and bacon. What more could you want in a dip?
Serve this hot cheese dip on game day, or any time you need an appetizer for lots of hungry people. It won’t disappoint!
Why You’ll Love this Hot Beer Cheese Dip
- CHEESY: What’s better than a super cheesy dip? Nothing!
- EASY DIP RECIPE: This bacon and corn beer cheese dip is so easy to make for parties.
- GAME DAY READY: Keep a crowd of guests happy on game day with this delicious appetizer!
How to Make Corn and Bacon Beer Cheese Dip
*Be sure to check the recipe card below for a printable version of the full recipe and ingredients list.
- Combine cheeses, beer, and seasonings into a blender, and blend until fully mixed. It will be a little thin/runny at this point.
- Pour the mixture into a large bowl, and mix in the bacon, corn, cilantro, and the rest of the cheese.
- Add the dip into a baking dish and cook at 350F for 15-20 minutes (or until hot and fully warmed through).
- Serve hot along with chips and enjoy!
Game Day is covered!
101+ Super Bowl Appetizer Recipes
If its game day grub you crave, we have all the recipes you need to win big! Check out our easy Super Bowl recipes (or World Series, March Madness, National Championship, you get the idea!)
What beer should I use in this beer cheese dip?
I recommend using a IPA for this beer cheese dip recipe. It has a great depth of flavor while still being crisp and light. It’s one of our favorite beers on its own, and it’s perfect in this recipe. You’ll only need about half a bottle, so feel free to sip on the rest while cooking.
What should I serve to dip with this hot cheese dip?
A good dip deserves an even better chip! You can’t go wrong with tortilla chips here. I recommend using a sturdier chip to make sure it holds up against all that cheese, corn, and bacon.
You could also serve this with crackers, pita chips, bread dippers, or even some veggies (just for the illusion of health).
Can you save leftovers?
Absolutely! Don’t let any of this hot beer cheese dip go to waste!
If you somehow have leftovers (it’s really good and hard to resists), store it in an airtight container. You could also wrap the serving dish with plastic wrap or foil. Then store it in the refrigerator up to 3 days.
It tastes pretty good cold, or you can reheat it in the microwave or oven.
Recipe Tips and Notes
- Low fat cream cheese works just as well as full fat, but you can use either.
- I LOVE cilantro, but you can definitely leave it out if you don’t like it.
- Drain the corn before adding it into the dip mixture.
- Cook until the dip is hot and bubbly. There’s nothing in here you can’t eat cold, but you want to make sure you get the middle nice and hot too.
- In my opinion, the more bacon the better. So don’t skimp on the bacon crumbles.
Everyone will love this hot corn and bacon beer cheese dip recipe! Grab a chip, dip, and don’t forget the beer. Add a simple sour cream and onion dip if you want a cold dip option too.
More cheesy party dip recipes:
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Hot Corn and Bacon Beer Cheese Dip
Ingredients
- 16 oz. 2 bars low fat cream cheese
- 1 cup IPA beer about 1/2 a bottle. treat yourself to the rest!
- 5 ounces shredded parmesan cheese
- 2 cups shredded mozzarella/provolone blend cheese divided (or just shredded mozzarella)
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 cup chopped cilantro plus more for garnish
- 1 11 ounce can corn, drained and rinsed
- 1 1/4 cups cooked bacon crumbles plus more for garnish
Instructions
- Preheat oven to 350F
- Place the cream cheese, parmesan cheese, beer, 1 cup mozzarella/provolone blend, pepper, paprika, and garlic powder into a high powered blender. Blend until fully combined. It will be a bit thin which is fine.
- Pour mixture into a large bowl and stir in the corn, bacon, cilantro, and remaining 1 cup mozzarella/provolone blend.
- Spoon mixture into an oven safe baking dish and sprinkle with the remaining bacon.
- Cook for 15-20 minutes or until mixture is hot and bubbly.
- Sprinkle with extra cilantro and serve with chips.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Can you use a different type of beer? We aren’t fans of IPAs
Is there a substitute for beer to make kid friendly?
Try substituting a nonalcoholic beer in your recipe. You will be able to enjoy the flavor without exposing your kids to alcohol content because nonalcoholic beer has mere traces of alcohol!
Can you make this in a crockpot?
It is delicious. Thank you for sharing. It was a hit!
So happy to hear that!
What size baking dish do you use for this in order to achieve the correct proportion of dip to toppings? Have you ever made it in a small crockpot? Thanks.
Great flavor, I’d add at least 50% more corn next time though, I thought it got lost in all the cheese.
I mean this with much respect you are overwhelming me with all these wonderful dishes and dips THANK YOU
Ha thank you!!! Good problem to have :)
Can you make this in advance then bake the day of?
Yes you could make it the night before, refrigerate, and then bake the next day. Hope you love it!
Oh, wow! This looks incredible.
Oh my gosh, I want to go swimming in this dip! And use the chip as a lounge raft. Yep, I went there! Looks delish!