1Heat oven to 350° F.
2Add bacon to a large skillet over medium heat. Sauté for ten minutes until just crispy and then remove and place on a sheet tray lined with foil. Allow bacon to cool and then rough chop.
3In a large saucepan on medium heat, melt butter and then add the onions and cook until soft, about 3-4 minutes.
4Whisk in the Dijon mustard, POD & BEAN™ STONE GROUND MUSTARD, and the ale, scraping up the bits from the bottom of the pan.
5Increase the heat and bring to a boil and cook for 5 minutes, stirring occasionally.
6Add the cream cheese and reduce the heat to medium. Whisk the cream cheese into the ale mixture until the cheese melts and becomes creamy. Turn off the heat.
7Slowly add five cups cheddar cheese to the ale mixture, stirring until the cheese melts and is smooth.
8Stir in ¾ of the bacon and save the rest to sprinkle on top.
9Spray a 1 quart baking dish with cooking spray. Pour the dip into the dish and top with the remaining cheddar cheese and the rest of the crumbled bacon.
10Bake for 20-25 minutes or until the dip is bubbling. Serve warm with soft pretzels.