Shelly's Recipe

CHEDDAR BEER DIP WITH SAUSAGE

Category: Dips - Hot

2 tablespoons unsalted butter
1/2 cup finely chopped, sweet onion
1/2 cup smoked sausage, cut into 1/2-inch pieces
2 tablespoons Dijon-style or whole-grain mustard
1 (8-oz) package cream cheese
1 (12-oz) bottle dark beer
4 cups shredded, white (sharp) cheddar cheese
6 drops hot-pepper sauce

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 sauté for 2 minutes, or until onion begins to soften. Add the sausage and cook until cooked through, about 8 to 10 minutes. Drain away and discard any fat.

Add the mustard, cream cheese and beer, then stir until cream cheese has melted. Remove pan from heat and stir in the cheddar cheese, a handful at a time, until it is all incorporated. Stir in the hot sauce, then transfer to prepared baking dish. Let cool, then cover and refrigerate for up to 3 days.

When ready to serve, preheat oven to 350. While oven heats, let dip sit at room temperature for about 30 minutes. Bake dip for 20 to 25 minutes, or until bubbling. Serve warm with read, tortilla chips, pretzels or sturdy crackers.