Prep 20 mins
Cook 25 mins
This hearty, tangy dip from Diane Phillips' cookbook, "You've Got it Made," goes well with bread, tortilla chips, pretzels or sturdy crackers. This recipe can be made and refrigerated up to three days ahead.
- 2 tablespoons unsalted butter
- 1⁄2 cup smoked sausage, cut into 1/2-inch pieces
- 8 ounces cream cheese
- 4 cups sharp white cheddar cheese, shredded
- 6 drops hot pepper sauce
- 1⁄2 cup sweet onion, finely chopped
- 2 tablespoons Dijon mustard or 2 tablespoons whole grain mustard
- 12 ounces dark beer
- Lightly coat a 1-quart baking dish with cooking spray.
- In a medium saucepan over medium-high heat, melt the butter.
- Add the onion and saute for 2 minutes, or until the onion begins to soften.
- Add the sausage and cook until cooked through, about 8-10 minutes.
- Drain away and discard any fat.
- Add the mustard, cream cheese and beer, then stir until the cream cheese has melted.
- Remove the pan from the heat and stir in cheddar cheese, a handful at a time, until it is all incorporated.
- Stir in the hot sauce, then transfer to the prepared baking dish.
- Let cool, then cover and refrigerate for up to three days.
- When ready to serve, preheat oven to 350 degrees F.
- While the oven heats, let the dip sit at room temperature for about 30 minutes.
- Bake the dip for about 20-25 minutes, or until bubbling.
- Serve warm.
We really liked this. We did make a few adjustments. I used about 3/4 lb of sausage that I cut into coins and then quartered. When I make it next time, I will put some dijon mustard in and then taste and add more to taste. I also didn't refrigerate it or bake it. We just served it warm right away. Yum.