Cheddar Beer Dip With Smoked Sausage
2 tablespoons unsalted butter
1/2 cup sweet onions, chopped
1/2 cup smoked sausage, chopped
1 (12 ounce) bottle dark beer
1 (8 ounce) package cream cheese
2 tablespoons Dijon mustard
4 cups shredded sharp white cheddar cheese
6 drops hot pepper sauce
Heat oven to 350 degrees.
Melt butter in a medium saucepan over medium-high heat. Add the onion; cook until the onion begins to soften, about 2 minutes. Add the sausage; cook until hot, 8 minutes. Drain and discard any fat.
Add the beer, cream cheese and mustard; cook, stirring, until the cream cheese has melted, about 2 minutes. Remove the pan from the heat; stir in the Cheddar cheese, a handful at a time, until it is all incorporated. Stir in the hot sauce.
Transfer mixture to a 1-quart baking dish lightly coated with cooking spray. (At this point, you can cool the mixture, cover the dish, and refrigerate up to 3 days; let mixture come to room temperature before baking). Bake until the dip is bubbling, 20-25 minutes.
2 tablespoons unsalted butter
1/2 cup sweet onions, chopped
1/2 cup smoked sausage, chopped
1 (12 ounce) bottle dark beer
1 (8 ounce) package cream cheese
2 tablespoons Dijon mustard
4 cups shredded sharp white cheddar cheese
6 drops hot pepper sauce
Heat oven to 350 degrees.
Melt butter in a medium saucepan over medium-high heat. Add the onion; cook until the onion begins to soften, about 2 minutes. Add the sausage; cook until hot, 8 minutes. Drain and discard any fat.
Add the beer, cream cheese and mustard; cook, stirring, until the cream cheese has melted, about 2 minutes. Remove the pan from the heat; stir in the Cheddar cheese, a handful at a time, until it is all incorporated. Stir in the hot sauce.
Transfer mixture to a 1-quart baking dish lightly coated with cooking spray. (At this point, you can cool the mixture, cover the dish, and refrigerate up to 3 days; let mixture come to room temperature before baking). Bake until the dip is bubbling, 20-25 minutes.
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