Hot Corn and Bacon Beer Cheese Dip Recipe - The Cookie Rookie® (2024)

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By: Becky HardinPosted: 6/25/23Updated: 11/16/23

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Beer cheese dip is hot, cheesy, and delicious! This corn and bacon filled cheese dipis the perfect easy appetizer for game day. A quick dip recipe sure to please any crowd!

Table of Contents

What’s in Beer Cheese Dip with Bacon?

This corn and bacon packed beer cheese dip is a crowd favorite! It’s hot, cheesy, and filled with beer and bacon. What more could you want in a dip?

Cream Cheese: Forms the creamy, tangy base of this dip.
Cheese: A combination of Parmesan cheese and mozzarella (and provolone, if you like!) makes this dip salty, creamy, and ultra-cheesy!
Beer: I like an IPA for this dip, but a golden lager will also work.
Spices: Black pepper, paprika, and garlic powder give this dip a spicy, earthy flavor.
Canned Corn: Adds a pop of sweetness and freshness. You can use frozen or fresh corn if you prefer.
Bacon Crumbles: Add a salty, umami flavor to the dip. The more, the better!
Cilantro: Adds a pop of color and freshness. You can leave it out if you’re not a fan.

Pro Tip: Room temperature cream cheese will combine better than cold.

Variations on Bacon Beer Cheese Dip

There are so many easy ways to change up this beer cheese dip to suit your personal tastes. Here are a few ideas:

Spicy: Add some diced jalapeños or a pinch of cayenne pepper to the mixture for some heat.
Smoky: Add a few dashes of liquid smoke to the mixture for a smoky flavor. You could also use smoked cheddar or gouda instead of the mozzarella/provolone blend.
Herb and Garlic: Stir in some finely chopped fresh herbs (such as parsley, chives, and thyme) and minced garlic for a more herbaceous and garlicky dip.
Mexican-Style: Swap out the Parmesan cheese for queso fresco and the bacon for cooked chorizo. Add some diced tomatoes and green chilies for extra flavor.
Buffalo: Stir in some Buffalo sauce for a spicy and tangy dip. You could also top it with some crumbled blue cheese before serving.

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What beer should I use in this beer cheese dip?

I recommend using an 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.

Can I make this dip in a crockpot?

You sure can. Dump all of the dip ingredients in a crockpot, cover, and cook on low heat for 4 hours (or high heat for 2 hours).

Should this dip be served hot or cold?

This oven-baked dip is best served hot if you ask me, but it can certainly be served cold if you prefer. Feel free to serve it straight from the fridge.

How can I keep this dip warm?

If you’re serving this dip at a party, keep it warm in a slow cooker set to low.

Can I save leftovers?

Absolutely! Don’t let any of this hot beer cheese dip go to waste! It will keep for up to 3 days in the refrigerator.

How to Store and Reheat

If you somehow have leftovers (it’s really good and hard to resist), store it in an airtight container. You could also wrap the serving dish with plastic wrap or foil. Then, store it in the refrigerator for up to 3 days.

It tastes pretty good cold, or you can reheat it in the microwave or oven. I do not recommend freezing this dip!

Serving Suggestions

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).

Recipe

Hot Corn and Bacon Beer Cheese Dip

4.58 from 21 votes

Author: Becky Hardin

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Serves8

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

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Ingredients

▢ 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

Recommended Equipment

High Powered Blender (click for my favorite)

Instructions

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.

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

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.

Nutrition Information

Calories: 378kcal (19%) Carbohydrates: 14g (5%) Protein: 25g (50%) Fat: 24g (37%) Saturated Fat: 14g (88%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 93mg (31%) Sodium: 1284mg (56%) Potassium: 255mg (7%) Fiber: 0.1g Sugar: 4g (4%) Vitamin A: 752IU (15%) Vitamin C: 1mg (1%) Calcium: 385mg (39%) Iron: 0.4mg (2%)

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Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.