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.
- 1Coat the inside of a 1-quart baking dish with nonstick cooking spray.
- 2Melt 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.
- 3Add 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:
- 1Preheat the oven to 350°F. Bring the Cheddar dip to room temperature for about 30 minutes.
- 2Bake 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.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.