This recipe is from the collection of Becky Hardin, better known as The Cookie Rookie.

Hot Corn and Bacon Beer Cheese Dip

• 16 oz (2 bars) low-fat cream cheese
• 1 cup IPA beer
• 5 ounces shredded parmesan cheese
• 2 cups shredded mozzarella/provolone blend cheese (divided use)
• 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
• Corn chips for serving

Preheat oven to 350°F.

Place the cream cheese, parmesan cheese, beer, 1 cup of the mozzarella/provolone blend, pepper, paprika, and garlic powder into a high-powered blender. Blend until fully combined.

Pour mixture into a large bowl and stir in the corn, bacon, cilantro, and the remaining 1 cup shredded cheese.

Spoon mixture into an oven-safe baking dish and sprinkle with additional bacon.

Cook for 15–20 minutes, or until mixture is hot and bubbly.

Sprinkle with extra cilantro and serve with chips.