2-bricks cream cheese
1/2 cup sour cream
5 oz shredded mozzarella (about 1 2/3 cups)
2 oz shredded cheddar
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp chili powder
1 tsp garlic powder
2 tbs cornstarch
3/4 cup IPA or Pale Ale Beer
8 slices bacon, cooked and chopped
Preheat oven to 350.
Add the cream cheese, sour cream, mozzarella, cheddar, smoked paprika, salt, chili powder, garlic powder, cornstarch and beer to a food processor. Process on high until smooth and well combined, about 5 minutes.
Stir in most of the copped bacon, reserving about 2 tablespoons.
Pour the dip into an oven safe bowl top with reserved bacon.
Bake at 350 until warmed through, about 15-20 minutes.
Serve warm.