Hot Corn and Bacon Beer Cheese Dip

4.58 from 21 votes

This beer cheese dip is filled with corn and bacon, and baked to make it hot and bubbly. The perfect game day dip!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Difficulty: Easy

Servings:

16 ounces low-fat cream cheese (2 bricks)
5 ounces freshly shredded Parmesan cheese
1 cup IPA beer (about ⅔ bottle)
2 cups shredded mozzarella/provolone blend cheese divided (or just shredded mozzarella)
½ teaspoon ground black pepper
½ teaspoon ground paprika
¼ teaspoon garlic powder
11 ounces canned corn drained and rinsed (1 can)
1¼ cups cooked bacon crumbles plus more for garnish
¼ cup chopped fresh cilantro plus more for garnish

Preheat oven to 350°F
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.
16 ounces low-fat cream cheese, 5 ounces freshly shredded Parmesan cheese, 1 cup IPA beer, 2 cups shredded mozzarella/provolone blend cheese, ½ teaspoon ground black pepper, ½ teaspoon ground paprika, ¼ teaspoon garlic powder
Pour mixture into a large bowl and stir in the corn, bacon, cilantro, and remaining 1 cup mozzarella/provolone blend.
11 ounces canned corn, 1¼ cups cooked bacon crumbles, ¼ cup chopped fresh cilantro
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.

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.

Storage: Store hot corn and bacon beer cheese dip in an airtight container in the refrigerator for up to 3 days.