Ingredients
Scale
- 1 lb Italian sausage
- 1 cup beer (lager or ale)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup milk
- 2 tablespoons flour
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it into crumbles as it cooks. Set aside to drain excess grease.
- In a large saucepan, pour in the beer and bring it to a simmer over medium heat. Gradually add the softened cream cheese, stirring continuously until smooth.
- Slowly add the cheddar, mozzarella, and Parmesan cheese to the saucepan, stirring until melted and velvety.
- Add the milk, flour, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Cook and stir until the dip thickens.
- Fold in the cooked sausage, ensuring it’s evenly distributed.
- Transfer the dip to a serving dish and serve warm with tortilla chips or pretzels.
Notes
Garnish with fresh herbs or paprika. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
- Diet: Omnivore
Nutrition
- Serving Size: 1/2 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg