This Hot Sausage Cheese Dip is the ultimate game-day or party —rich, creamy, and packed with bold flavor from spicy sausage, sharp cheddar, and a splash of lager. The beer adds depth and cuts the richness, while a hint of garlic and mustard ties it all together into a velvety, irresistible dip.
Ready in 25 minutes on the stovetop (or slow cooker!), it’s guaranteed to disappear fast—especially when served with pretzels, crusty bread, or veggie sticks.
Why You’ll Love This Recipe
🧀 Creamy, cheesy, with a kick of heat
⏱️ 25 minutes start to finish
💸 Costs under $8—feeds 6–8 generously
🌾 Naturally nut-free & easily gluten-free1 tbsp olive oil or butter
½ lb (225g) hot Italian sausage (casings removed)
1 small yellow onion, finely diced
2 cloves garlic, minced
2 tbsp all-purpose flour
¾ cup lager or pale ale (room temperature)
1½ cups whole milk
8 oz (2 cups) sharp cheddar cheese, shredded
4 oz (1 cup) pepper jack cheese, shredded
2 oz (¼ block) cream cheese, softened
1 tsp Dijon mustard
½ tsp Worcestershire sauce
¼ tsp smoked paprika
Salt & black pepper to taste
Optional:
Dash of hot sauce or cayenne
Fresh parsley for garnish1. Cook the Sausage
Heat oil in a skillet or Dutch oven over medium heat.
Add sausage; cook until browned and crumbled (5–6 mins). Drain excess fat.
Stir in onion; cook 3–4 mins until soft. Add garlic; cook 1 min.
2. Make the Roux
Sprinkle flour over sausage mixture; stir 1–2 mins to cook off raw taste.
3. Add Liquids
Gradually whisk in beer, then milk. Bring to a gentle simmer, stirring constantly, until slightly thickened (3–4 mins).
