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In a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer, cheese and all but 2 tablespoons bacon. Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours.
In the last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with soft pretzel bites.
Notes: Test Kitchen tips
Your favorite ale will also work in this recipe. The Test Kitchen loved the flavor of New Belgium Fat Tire.
To lighten this up, use reduced-fat cream cheese, light sour cream, half-and-half and reduced-fat shredded cheese. Decrease the bacon to ¾ lb.