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sausage beer cheese dip

Sausage Beer Cheese Dip

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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 large skillet
  • 1 Wooden spoon or spatula
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 Whisk
  • 1 medium mixing bowl (optional, for serving)
  • 1 small slow cooker or 1 oven-safe serving dish (optional, for keeping warm)

Ingredients
  

  • 1 pound pork sausage ground; mild or spicy
  • 1 tablespoon unsalted butter
  • 1 small onion finely chopped
  • 2 clove garlic minced
  • 2 tablespoon all-purpose flour
  • 1 cup beer lager or pale ale; at room temperature
  • 1 cup whole milk at room temperature
  • 8 ounce cream cheese softened and cubed
  • 2 cup shredded cheddar cheese sharp
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon crushed red pepper flakes optional
  • 2 tablespoon green onions thinly sliced; for garnish

Instructions
 

  • Heat the skillet over medium heat and cook the ground sausage, breaking it up with the spoon, until browned and cooked through, about 6–8 minutes.
  • Transfer the cooked sausage to a plate with a slotted spoon, leaving about 1 tablespoon of fat in the skillet and discarding any excess.
  • Add the butter and chopped onion to the skillet and cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 3–4 minutes.
  • Stir in the minced garlic and cook until fragrant, about 30 seconds.
  • Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1–2 minutes to form a roux.
  • Slowly pour in the beer while whisking to avoid lumps, then whisk in the milk until smooth.
  • Bring the mixture to a gentle simmer and cook, stirring frequently, until thickened slightly, about 3–5 minutes.
  • Reduce the heat to low and add the cream cheese cubes, stirring until completely melted and smooth.
  • Gradually add the shredded cheddar and Monterey Jack cheeses by handfuls, stirring constantly until each addition is fully melted and incorporated.
  • Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, salt, and red pepper flakes (if using).
  • Return the cooked sausage to the skillet and stir until evenly distributed and heated through, about 2–3 minutes.
  • Taste and adjust seasoning with additional salt or pepper as needed, then remove from heat.
  • Let the dip rest for 5 minutes to thicken slightly before transferring to a serving bowl or warm slow cooker.
  • Garnish the top with sliced green onions and serve warm with pretzels, tortilla chips, or crusty bread.

Notes

For best results, shred your own cheese from blocks, as pre-shredded cheese often contains anti-caking agents that can make the dip grainy; choose a beer you enjoy drinking because its flavor will come through in the final dish, and if you prefer a milder taste, use a light lager instead of a bitter IPA. Keep the heat on low once the cheese is added to prevent curdling, and thin the dip with a splash of warm milk or beer if it becomes too thick while standing or in a slow cooker. If you need to make it ahead, cook it fully, cool, refrigerate, then reheat gently over low heat with a bit of added liquid while stirring frequently. Adjust the spice level by using hot sausage, extra red pepper flakes, or smoked paprika, and serve in a warmed dish to help keep the texture smooth and dippable.
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