Beer Cheese Dip combines sharp Cheddar, beer, and smoked sausage into a creamy, savory skillet dip perfect for serving with pretzel bites or crunchy crackers.
Beer Cheese Dip
Makes about 8 servings
Ingredients
- ½ pound smoked sausage*, cut into 3-inch strips
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ½ cup heavy whipping cream
- 1 (12-ounce) bottle beer
- 2 cups preshredded sharp Cheddar cheese
- 1 teaspoon smoked paprika, plus more to taste
- 1 teaspoon stone-ground mustard
- 1 teaspoon hot sauce
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- Pretzel bites, to serve
- Garnish: sliced green onion, crushed red pepper
Instructions
- In a 10-inch cast-iron skillet, cook sausage over medium-low heat, stirring frequently, until lightly browned and cooked through, 15 to 20 minutes. Remove from skillet using a slotted spoon. Let drain on paper towels; reserve 2 tablespoons drippings in skillet.
- Add butter to drippings in skillet; cook over medium-low heat until butter is melted. Whisk in flour. Cook, whisking constantly, for 30 seconds. Slowly whisk in cream; slowly whisk in beer. Cook, whisking constantly, until thickened, smooth, and bubbly, about 8 minutes.
- Remove skillet from heat. Gradually add cheese, stirring until smooth. Stir in paprika, mustard, hot sauce, garlic powder, and salt. Season with paprika. Serve immediately with sausage and pretzel bites; garnish with green onion and red pepper, if desired.
Notes
*We used Conecuh Smoked Sausage.
