Pressure Cooker Cheddar Bacon Ale Dip

• 18 ounces cream cheese, softened
• 1/4 cup sour cream
• 1-1/2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1 cup beer or nonalcoholic beer
• 1 pound bacon strips, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1/4 cup heavy whipping cream
• 1 green onion, thinly sliced
• Soft pretzel bites

1. In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 Tbsp. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
2. Select saute setting, and adjust for medium heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.

cream cheese, sour cream, mustard, garlic, nonalcoholic, bacon, cheddar cheese, heavy whipping cream, green onion, bites

Taken from www.tasteofhome.com/recipes/pressure-cooker-cheddar-bacon-ale-dip/ (may not work)