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Hot Sausage Beer Cheese Dip
- In a large skillet, cook the Italian sausage over medium heat until browned and cooked through, breaking it up into crumbles as it cooks. Drain excess fat and set aside.
- In a medium saucepan, heat the beer over medium heat. Gradually whisk in the cream cheese until smooth and melted.
- Add the cheddar, mozzarella, and Parmesan cheeses, stirring constantly until the cheeses are fully melted and the mixture is smooth.
- Stir in the milk, flour, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Continue to cook, stirring occasionally, until the mixture thickens and is heated through.
- Add the cooked sausage to the cheese mixture, stirring until well combined.
- Transfer the dip to a serving dish and serve warm with tortilla chips or pretzels.
Notes
- For a milder version, use mild sausage instead of hot sausage.
- You can substitute the beer with chicken broth for a non-alcoholic version.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.