INGREDIENTS:
One pound of Italian sausage, unwrapped
One cup of beer, preferably ale or lager
Two cups of cheddar cheese, shredded
One cup of mozzarella cheese, shredded
One cup of softened cream cheese
Half a cup of Parmesan cheese, grated
Half a cup of milk
Two teaspoons of flour for all purposes
One tablespoon of Dijon mustard
One teaspoon of powdered garlic
Half a teaspoon of onion powder
To taste, add salt and black pepper.
For serving, tortilla chips or pretzels
INSTRUCTIONS:
Cook the Italian sausage in a big skillet over medium heat until it is browned and cooked through, crumbling it as it cooks. Set aside the extra fat after draining it.
Heat the beer in a medium saucepan over medium heat. Add the cream cheese gradually, whisking until melted and creamy.
Stir continuously after adding the Parmesan, mozzarella, and cheddar cheeses until the sauce is smooth and the cheeses have melted completely.
Add the flour, milk, Dijon mustard, onion and garlic powders, salt, and black pepper. Keep cooking, stirring now and again, until the mixture is cooked through and thickened.
Stir the cheese mixture thoroughly after adding the cooked sausage.
Serve the dip warm with pretzels or tortilla chips after transferring it to a serving dish.
Use mild sausage instead of spicy sausage for a softer version.
For a non-alcoholic variation, you can use chicken broth in place of the beer.
Any leftovers can be kept in the fridge for up to three days in an airtight container.
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