1. Into the bowl of a 3-quart slow cooker, add the cream cheese, sharp cheddar cheese, Colby-Jack cheese, bacon, dry ground mustard, beer, and hot sauce. Heat on high for 1-½ to 2 hours, stirring occasionally, until melted and smooth.
2. When dip has finished cooking, turn the heat to warm and garnish with the reserved bacon, cherry tomatoes, and parsley. Scoop with Original Pretzel Crisps.
