Step-by-Step Instructions
Brown the Sausage: In a large skillet over medium heat, cook the hot sausage until fully browned and crumbled. Drain most of the excess grease, leaving just a little for flavor.
Create the Base: Lower the heat and add the cream cheese to the skillet, stirring until melted and combined with the sausage.
Whisk in the Beer: Slowly pour in the beer, whisking constantly to incorporate it into the cream cheese.
Add the Cheese: Gradually stir in the shredded sharp cheddar, one handful at a time, until the sauce is smooth and bubbly.
Season: Stir in the garlic powder and smoked paprika.
Serve: Transfer to a serving bowl or a small slow cooker to keep warm. Garnish with fresh green onions or jalapeños if desired.
FAQ & Tips
Can I make it non-alcoholic? You can substitute the beer with chicken broth or even a non-alcoholic beer to maintain the volume and consistency.
Too thick? If the dip becomes too thick as it sits, stir in a splash more beer or milk to thin it back out.
Make it ahead: This dip can be made a day in advance and reheated gently on the stovetop or in the microwave.
How to Serve
For a perfect party spread, serve this dip alongside Southern 4-Ingredient Cheddar Cheese Straws or chunks of 20-Minute Homemade Bread. It also pairs wonderfully as a topping for Low Carb 3-Ingredient Sausage Bites. If you’re serving a full meal, this dip makes a great precursor to a main like the Beef and Pepper Rice Bowl. Finish the night with something sweet and cooling, like the Strawberry Jello Cool Whip Pie.
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