Cheesy Bacon & Beer Dip

• 3 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, finely chopped
• 1 clove garlic, minced
• 1 small onion, finely chopped
• 1 bottle (12 oz.) lager-style beer
• 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
• 2 Tbsp. flour
• 1 tsp. dry mustard
• 1/8 tsp. crushed red pepper
• dash LEA & PERRINS Worcestershire Sauce
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into cubes
• 3 Tbsp. KRAFT Classic Ranch Dressing
• 2 green onions, sliced

1. Cook bacon in large saucepan until crisp.
2. Remove bacon from pan with slotted spoon; drain on paper towels.
3. Add garlic and onion to drippings in pan; cook and stir on medium heat 5 min.
4. or until caramelized.
5. Stir in beer; bring to boil.
6. Reduce heat to medium-low; simmer 5 min.
7. Combine cheese, flour, mustard and pepper; gradually add to bacon mixture, stirring constantly.
8. Stir in Worcestershire sauce; cook and stir until cheese is melted.
9. Stir in cream cheese; cook and stir until cheese is melted and mixture is blended.
10. Pour into serving bowl.
11. Spoon dressing over dip; swirl gently.
12. Top with onions and bacon.
13. Serve warm.

butcher, clove garlic, onion, lager, cheddar cheese, flour, dry mustard, red pepper, worcestershire sauce, philadelphia cream cheese, kraft classic ranch dressing, green onions

Taken from www.kraftrecipes.com/recipes/cheesy-bacon-beer-dip-160384.aspx (may not work)