Step 1

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.

Step 2

In the last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with soft pretzel bites.