Description
Creamy, cheesy, and flavorful sausage beer cheese dip perfect for parties, game day, or any gathering. Made with Italian sausage, a blend of cheeses, and your favorite beer!
Ingredients
Scale
- 1 pound Italian sausage (sweet or hot, your preference!)
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup beer (I recommend a lager or pilsner, but an IPA works too if you like a hoppy flavor)
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
Instructions
- Brown the Sausage: In a large skillet over medium-high heat, crumble the Italian sausage and cook until browned, making sure to break it up into small pieces. Drain off any excess grease.
- Sauté the Vegetables: Add the chopped onion and green bell pepper to the skillet with the cooked sausage. Cook until the vegetables are softened, about 5-7 minutes.
- Add the Garlic: Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Incorporate the Cream Cheese: Reduce the heat to low. Add the softened cream cheese to the skillet with the sausage and vegetables. Stir until the cream cheese is completely melted and smooth.
- Add the Cheddar and Monterey Jack: Gradually add the shredded cheddar cheese and Monterey Jack cheese, stirring constantly until the cheese is melted and the mixture is smooth and creamy.
- Pour in the Beer: Slowly pour in the beer, stirring constantly until the mixture is smooth and well combined.
- Add the Worcestershire Sauce and Dijon Mustard: Stir in the Worcestershire sauce and Dijon mustard.
- Season with Spices: Add the smoked paprika and cayenne pepper (if using). Season with salt and pepper to taste.
- Simmer the Dip: Let the dip simmer over low heat for about 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
- Check the Consistency: If the dip becomes too thick, you can add a splash more beer to thin it out. If it’s too thin, you can simmer it for a few more minutes to allow it to thicken.
- Taste and Adjust: Give the dip a final taste and adjust the seasonings as needed.
- Serve Warm: Transfer the sausage beer cheese dip to a serving dish. Garnish with chopped green onions and parsley, if desired. Serve immediately with pretzel bites, tortilla chips, crusty bread, or your favorite dippers.
Notes
- Cheese Variations: Feel free to experiment with different types of cheese. Pepper jack cheese would add a nice kick, while Gruyere would add a nutty flavor.
- Meat Variations: Instead of Italian sausage, you could use chorizo, ground beef, or even shredded chicken.
- Vegetable Variations: Add other vegetables like diced tomatoes, jalapeños, or mushrooms.
- Spice Level: Adjust the amount of cayenne pepper to control the heat level. You can also add a pinch of red pepper flakes for extra spice.
- Beer Choice: The type of beer you use will affect the flavor of the dip. A lighter beer like a lager or pilsner will give a more subtle flavor, while a darker beer like a stout or porter will add a richer, more complex flavor. An IPA will add a hoppy bitterness.
- Make Ahead: You can prepare the dip ahead of time and store it in the refrigerator for up to 3 days. Reheat it in the microwave or oven before serving.
- Slow Cooker Option: For an even easier option, you can make this dip in a slow cooker. Simply combine all of the ingredients in the slow cooker and cook on low for 2-3 hours, or until the cheese is melted and the dip is heated through. Stir occasionally.
- Optional Baking Instructions: If you prefer a baked dip, you can transfer the mixture to an oven-safe dish after simmering. Top with additional shredded cheese, if desired, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly. Let it cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes