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This tangy dip, studded with nuggets of smoked sausage, is terrific as a dip with chunks of bread, tortilla chips, pretzels, or sturdy crackers. The darker the beer you use, the stronger the flavor will be. You can serve it in a bread round or in an ovenproof baking dish. I don’t recommend freezing this, as the amount of beer in the dip doesn’t allow it to totally freeze, and it separates when reheated.
Bake It Later:
Adapted from You’ve Got It Made, by Diane Phillips. © 2008, used by permission from the Harvard Common Press.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...