Cheddar Beer Dip with Smoked Sausage

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6 to 8 servings
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Ingredients (8)

  • 2 tablespoons unsalted butter
  • 1/2 cup finely chopped sweet onion, such as Vidalia
  • 1/2 pound smoked sausage, cut into 1/2-inch pieces
  • 2 tablespoons Dijon or whole-grain mustard
  • One 8-ounce package cream cheese
  • One 12-ounce bottle dark beer such as Guinness
  • 4 cups shredded sharp white Cheddar cheese
  • 6 drops of Tabasco sauce
Nutritional Information
  • Calories609
  • Fat51.8g
  • Saturated fat27.2g
  • Trans fat1.08g
  • Carbs6.21g
  • Fiber0.32g
  • Sugar2.49g
  • Protein26.76g
  • Cholesterol155.06mg
  • Sodium962.26mg
  • Nutritional Analysis per serving (6 servings) Powered by

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.

Instructions

Make It Now:
  1. 1
    Coat the inside of a 1-quart baking dish with nonstick cooking spray.
  2. 2
    Melt the butter in a medium-size saucepan over medium-high heat. Add the onion, and sauté for 2 minutes, until the onion begins to soften. Add the sausage and cook until it is no longer pink in color and is cooked through, 8 to 10 minutes. Drain off any fat from the sausage.
  3. 3
    Add the mustard, cream cheese, and beer, stirring until the cream cheese is melted. Remove from the heat and stir in the Cheddar cheese, a handful at a time, until it is all incorporated. Add the Tabasco sauce, transfer to the baking dish, and let cool. Cover and refrigerate for up to 3 days.

Bake It Later:

  1. 1
    Preheat the oven to 350°F. Bring the Cheddar dip to room temperature for about 30 minutes.
  2. 2
    Bake the dip for 20 to 25 minutes, until bubbly. Serve warm.

Adapted from You’ve Got It Made, by Diane Phillips. © 2008, used by permission from the Harvard Common Press.

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