Slow-Cooker Cheddar Bacon Beer Dip

Ingredience

18 ounces cream cheese, softened

1/4 cup sour cream

1-1/2 tablespoons Dijon mustard

1 teaspoon garlic powder

1 cup amber beer or nonalcoholic beer

2 cups shredded cheddar cheese

1 pound bacon strips, cooked and crumbled, divided

1/4 cup heavy whipping cream

1 green onion, thinly sliced

Soft pretzel bites

Pokyny

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.