Boozy Dips for Your Game Day Party

Do we need to say anything beyond bourbon and bacon to pique your interest? This creamy dip combines the smoky, savory flavors of bacon with the smooth, rich taste of bourbon. It's the perfect combination of flavors that are sure to score big with your taste buds.

The Recipe:

• 1 cup sour cream

• ½ pack of French onion soup mix

• 1 tablespoon finely chopped chives

• 4 strips bacon, chopped

• 3 ounces Jim Beam Bourbon

In a large bowl, mix sour cream, French onion soup mix, finely chopped chives, bacon and bourbon. Cover with plastic and refrigerate for two hours. Use any leftover chopped bacon and chives to garnish. Serve alongside fresh veggies.

A watch party lineup isn’t complete without a killer guacamole, and this one will be more talked about than the halftime performance. Our guacamole combines fresh Hass avocados, emboldened by jalapeño and 1800 Tequila. Mix up a batch for your game day party – we guarantee it will be a winner.

The Recipe:

• 3 ripe Hass avocados

• ¼ cup red onion, finely diced

• 1 jalapeño pepper, seeded and minced

• 1 lime, freshly juiced

• 1 tablespoon 1800 Tequila Silver

• 1 Roma tomato, seeded and diced

• Kosher salt

• Cilantro

• Tortilla chips

In a bowl, coarsely mash avocados with a fork. Stir in the onion, jalapeño, lime juice, tequila, tomatoes and salt. Top with cilantro. Serve with tortilla chips.

Are you ready for the ultimate game day snack? Look no further than our Bulleit Bourbon beer cheese! This gooey, creamy and oh-so-delicious cheese dip is sure to be the MVP of any watch party. This dip blends four different types of cheese with onion, garlic and the rich, smoky flavor of Bulleit Bourbon. It's perfect for dipping pretzel bread but, fair warning, it will draw a crowd.

The Recipe:

• 3 cups cheese sauce*

• 4 ounces of preferred stout beer, avoid overly flavored or chocolate stouts

• 1 ½ ounces Bulleit Bourbon Frontier Whiskey

• Pretzel bread

Cheese Sauce:

• ½ pound butter

• 1 sweet onion, julienned

• 10 cloves garlic, smashed

• ½ pound all-purpose flour

• 1 gallon milk (divided into quarts)

• ½ pound American cheese

• 1 pound sharp cheddar cheese

• ½ pound goat cheese

• ½ pound smoked gouda

• Kosher salt

• Black pepper

For the Cheese Sauce:

In a heavy-bottomed saucepot on medium-high heat, melt butter. Then, add the sweet onion and garlic and cook until translucent, being careful not to burn the garlic. Add flour and stir, being sure flour and butter are fully incorporated. Increase heat to high and add one quart of milk. Do not walk away from the pot. Stir until you are at a boil. You will notice your mixture coming together and getting very thick. Transfer mixture to a blender and make sure it is thoroughly blended. Place back in the saucepot on medium heat and add another quart of milk. Bring contents to a boil, then cut heat to medium-low. Add, in order: American cheese, cheddar cheese, goat cheese and gouda, allowing each cheese to melt and incorporate before adding the next cheese. Add more milk, ensuring your cheese sauce is brought back to a boil until you achieve your desired cheese sauce consistency. Add kosher salt and black pepper to taste.

For the Dip:

Let cheese sauce come to room temperature. Quickly whisk in beer and bourbon, making sure they are fully incorporated. Serve with pretzel bread.

If a bourbon bacon dip isn’t your thing, don’t worry, we’ve got another onion option for your watch party. Our Lagunitas IPA’d Onion Dippy Dip folds together the hoppy flavor of IPA along with bacon, cheese and the sweetness of caramelized onions. It's a perfect match for potato chips or pretzels and the IPA adds a unique twist to a classic dip that your guests will love.

The Recipe:

• 3 tablespoons unsalted butter

• 1 tablespoon olive oil

• 2 tablespoons brown sugar

• 1 teaspoon salt

• 3 medium yellow onions, diced

• ½ cup Lagunitas IPA

• ½ cup mayo

• ¼ cup cream cheese, softened to room temperature

• ¼ cup sour cream

• 4 slices thick-cut bacon, cooked crispy and chopped

• Salt

• Pepper

• ¼ cup Jarlsberg cheese, grated

• ¼ cup Monterey Jack cheese, grated

• ¼ cup Gruyere cheese, grated

• Chips or bread

Combine the butter and olive oil over medium-high heat in a large non-stick skillet. Once the butter has melted, whisk in the brown sugar and salt. Add onions and sauté on medium-high heat for about 5 minutes, stirring constantly. Bring the heat to low and caramelize the onions for approximately 30 minutes. Once the onions have begun to brown, add Lagunitas IPA and bring the heat back to medium-high. Cook until the beer has cooked out and reduced and all you have left are the caramelized onions. This will take 5-8 minutes. Remove from heat and set aside to cool slightly.

Preheat your oven to 400 degrees Fahrenheit.

In a medium bowl, stir together the mayo, cream cheese, sour cream, bacon, a dash of salt and pepper and cheeses. Reserve about one ounce of cheese to sprinkle on top. Add the caramelized onions to the mixture and stir to combine. Pour the mixture into an 8x8 inch baking dish and smooth to even out. Sprinkle the remaining cheese on top and bake uncovered for about 20-25 minutes or until the top is bubbly and just beginning to brown. Drink the remaining Lagunitas IPA –never waste the good stuff! Remove from heat and serve immediately with your favorite chips or crusty bread.

For those game day hosts looking for something a little more unique, Jai Alai IPA hummus is a great choice. This dip combines the bold flavors of Jai Alai IPA with the creamy texture of hummus. It's ideal for dipping pita bread or veggies, and the IPA adds a hop-forward flavor that sets it apart from a traditional hummus.

The Recipe:

• 2 cans chickpeas, drained and well-rinsed

• ¼ cup tahini

• 3 cloves of garlic, minced

• 3 tablespoons fresh lemon juice

• 3 tablespoons olive oil

• ¼ teaspoon cumin

• 1, 12-ounce can of Cigar City Jai Alai IPA

• Pita bread and crudités

Add chickpeas, tahini, garlic, lemon juice, olive oil and cumin to food processor and blend. Once ingredients are blended, stop food processor and add beer along sides of processor, mixing until desired consistency is reached. Serve with pita and crudités.

This next dip is for our sports fans with a sweet tooth. This creamy, boozy dip is spiked with espresso and a generous helping of Baileys Irish Cream. It's the perfect treat and a great way to break up all the savory snacks. Surround it with cookies, angel food cake or fruit.

The Recipe:

• 2 ounces Baileys Espresso Crème

• 8 ounces cream cheese, softened

• ½ cup powdered sugar

• 2 teaspoons instant espresso powder

• ¼ cup chocolate chips

In a bowl, add liqueur, cream cheese, powdered sugar and espresso powder. Using a hand mixer, mix on medium until smooth. Add in chocolate chips and stir in. Serve with your choice of bread and fruit.