Hot Sausage Beer Cheese Dip

Name: Hot Sausage Beer Cheese Dip Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb hot Italian sausage; 4 oz chorizo; 1 jalapeño, diced; 12 oz beer; 8 oz cream cheese, softened; 8 oz sharp cheddar cheese, shredded; 4 oz mozzarella cheese, shredded; 1/4 cup Parmesan cheese, grated; 1/4 cup milk; 2 tbsp all-purpose flour; 1 tbsp Dijon mustard; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp paprika; 2 tbsp green onions, chopped, for garnish; Tortilla chips or pretzels, for serving

This Hot Sausage Beer Cheese Dip is a creamy, loaded appetizer combining hot Italian sausage, chorizo, and four cheeses melted in beer for bold, spiced flavor. It's a crowd-pleasing dip that stays warm and stretchy, making it ideal for gatherings and game day.

🌍American 🏷️Cheese dip 🏷️Beer cheese 🏷️Sausage dip 🏷️Appetizer Game-day

🏷️

🏷️Comfort-food

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TikTok

Total

30 min

Servings

8

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok

-0:00

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Ingredients

1 lb hot Italian sausage
4 oz chorizooptional
1 jalapeño, dicedoptional
12 oz beer
8 oz cream cheese, softened
8 oz sharp cheddar cheese, shredded
4 oz mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/4 cup milk
2 tbsp all-purpose flour
1 tbsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 tsp paprika
2 tbsp green onions, chopped, for garnishoptional
Tortilla chips or pretzels, for servingoptional

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Instructions

1
Shred the cheddar, mozzarella, and Parmesan cheeses. Dice the jalapeño.
2
In a large skillet over medium-high heat, cook the hot sausage, breaking it up with a spoon, until golden brown and cooked through. Remove from the skillet and set aside.
3
If using, add the chorizo to the same skillet and cook until done. Drain off all the fat and remove the chorizo from the skillet.
4
In the clean skillet, pour in the beer and heat over medium-low heat.
5
Add the cream cheese and whisk continuously on low heat until it's completely melted and the mixture is smooth.
6
Gradually add the shredded cheddar, mozzarella, and Parmesan cheeses, whisking until all the cheese is melted and incorporated.
7
Stir in the milk, all-purpose flour, Dijon mustard, garlic powder, onion powder, salt, pepper, and paprika. Mix until the sauce is smooth and slightly thickened.
8
Stir in the diced jalapeños, followed by the cooked hot sausage and chorizo.
9
For a browned top, you can place the oven-safe skillet under the broiler for 2-3 minutes until bubbly and golden in spots.
10
Garnish with chopped green onions and serve immediately with tortilla chips or pretzels.

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Tips & Notes

Pro tips

Brown the sausage and chorizo fully before mixing into the dip to develop flavor and render fat; drain excess grease to prevent a slick top layer.
Dice the jalapeño finely and add after cooking sausage if you prefer milder heat; remove seeds for less spice.
Whisk the flour with a small amount of cold milk before adding to the cheese mixture to prevent lumps.
Keep the dip on low heat or a slow cooker's warm setting while serving; high heat causes the cheese to separate and become grainy.

Substitutions

Hot Italian sausage → sweet Italian sausage (makes it milder; skip or reduce jalapeño)
Sharp cheddar → aged gouda or smoked cheddar (adds depth)
Beer → chicken or vegetable broth (non-alcoholic; reduces flavor complexity)
Cream cheese → ricotta or Greek yogurt (lighter; slightly tangier texture)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 300°F oven or slow cooker on low, stirring and adding milk as needed.

Equipment

slow cooker (optional, for serving and keeping warm) · large skillet (for browning sausage and chorizo)

Common Questions

Can I make this dip ahead of time?

Yes. Brown the sausage and chorizo ahead, then combine all ingredients in your slow cooker or baking dish just before serving. You can also refrigerate the assembled mixture for up to 24 hours and reheat gently on low heat or in a 300°F oven.

What beer works best in this dip?

A lager or pilsner adds clean flavor; a pale ale or IPA brings hoppy depth. Avoid stouts or very dark beers, which can overpower the cheese. Use a beer you'd drink—cheap beer tastes cheap in the dip.

Why is the dip breaking or separating?

Overheating causes separation. Keep the dip on low heat or in a slow cooker on warm. The flour helps stabilize the mixture; ensure it's fully incorporated before adding cheese.

Can I use a slow cooker instead of baking?

Yes. Brown the sausage and chorizo in a skillet, then transfer to a slow cooker on low with the remaining ingredients. Stir occasionally and keep on warm setting while serving.

What's the best way to reheat leftover dip?

Reheat gently in a 300°F oven for 15–20 minutes, or in a slow cooker on low, stirring often. Add a splash of milk if the dip has thickened. Avoid high heat, which breaks the cheese.