Hot Sausage Beer Cheese Dip Recipe
Hey there! So, let me tell you about this Hot Sausage Beer Cheese Dip Recipe that’s been a staple in my family for ages. I remember the first time I made it for a game night, and everyone was more interested in the dip than the game! (Not that I’m complaining.) It’s cheesy, spicy, and just a tad bit boozy—kind of like my uncle Greg, to be honest.
Why You’ll Love This
I whip this up whenever we have a party or, you know, when the mood strikes. My family goes crazy for this because it’s got that perfect mix of spicy and creamy. And let’s be honest, anything with cheese is a winner. Sometimes I’ve messed up the roux and ended up with cheesy soup instead of dip, but hey, we ate it anyway!
Ingredients
- 1 pound hot Italian sausage (or regular if you’re not into spicy)
- 1 tablespoon olive oil
- 1/4 cup chopped onions (red onions give it a nice kick)
- 4 cloves garlic, minced (or less if you’re not a garlic fan)
- 12 oz beer (I usually grab whatever’s in the fridge, but a lager works well)
- 2 cups shredded cheddar cheese (my grandma swears by sharp cheddar)
- 8 oz cream cheese (softened, or just let it sit out for a bit)
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Directions
- First things first, cook the sausage in a pan over medium heat until it’s browned. I often sneak a taste here, purely for quality control, of course.
- Add the olive oil, onions, and garlic. Cook until the onions are soft—don’t rush this part or they’ll be too crunchy.
- Pour in the beer and let it simmer. If it looks weird at this stage, don’t worry; it’ll come together. Trust me.
- Lower the heat and add the cheddar and cream cheese. Stir until it’s all melty and gooey. If your arm gets tired, maybe you deserve a break!
- Mix in the Worcestershire sauce, and season with salt and pepper. Give it one last stir and you’re good to go.
Notes
I’ve discovered—after a few tries—that the brand of sausage really matters. A good quality sausage makes all the difference. Also, if the dip seems too thick, adding a splash more beer or even milk can help.
Variations
I once added jalapeños thinking I was a genius, but it was a bit too much heat for the crowd. On the other hand, a sprinkle of crispy bacon on top is always a hit! Oh, and try different beers for fun—stouts make it super rich.
Equipment
If you don’t have a skillet, a large saucepan will do just fine. I’ve done it both ways, and they work equally well.
Storage Information
Store leftovers in an airtight container in the fridge for up to three days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love serving this with crusty bread or tortilla chips. But on Sundays, it’s got to be with pretzels—it’s a family thing.
Pro Tips
I once tried rushing the cheese melting step, and it was a lumpy disaster! So, take your time with that part. Also, pre-grated cheese doesn’t melt as well; I learned that the hard way.
FAQ
Can I make this in advance? Sure, but it’s best fresh. If you do make it ahead, just reheat slowly.
What kind of beer should I use? Honestly, use whatever you like to drink! But a light beer keeps it from overpowering the cheese.
Can I make it vegetarian? Absolutely, just skip the sausage or use a meat substitute.
