Hot Corn and Bacon Beer Cheese Dip Is Amazing

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.