Preparation Steps

• Heat oven to 350 degrees F.
• Add bacon to a large skillet over medium heat. Sauté 10 minutes until just crispy then remove and place on a paper towel-lined plate. Cool and then chop or tear the bacon into rough pieces. Discard the bacon grease.
• In a medium high-sided skillet or saucepan on medium heat, melt the butter. Add the onions and cook until soft, about 3-4 minutes.
• Whisk in the mustard and then add the beer, scraping up the bits from the bottom of the pan. Increase the heat, bring to a boil, and cook for 5 minutes stirring occasionally.
• Add the cream cheese then reduce the heat to medium. Whisk the cream cheese into the beer mixture until the cheese melts and becomes creamy. Turn off the heat.
• Set aside ¼ cup of the shredded cheddar. Add the rest of the cheddar cheese about 1 cup at a time to the beer mixture, stirring until the cheese melts and is smooth. Repeat until all of the cheese has been added.
• Stir in ¾ of the bacon, saving the rest for the top of the dip.
• Spray a 1-quart baking dish with cooking spray. Pour the dip into the dish and top with the remaining ¼ cup cheddar cheese and the rest of the crumbled bacon.
• Bake for 20-25 minutes or until the dip is bubbling. Serve warm with potato chips.