Cheddar Beer Dip With Sausage Recipes

Steps:

• In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheddar cheese. Serve with pretzels.

Steps:

• Lightly coat a 1-quart baking dish with cooking spray.
• In a medium saucepan over medium-high heat, melt the butter.
• Add the onion and saute for 2 minutes, or until the onion begins to soften.
• Add the sausage and cook until cooked through, about 8-10 minutes.
• Drain away and discard any fat.
• Add the mustard, cream cheese and beer, then stir until the cream cheese has melted.
• Remove the pan from the heat and stir in cheddar cheese, a handful at a time, until it is all incorporated.
• Stir in the hot sauce, then transfer to the prepared baking dish.
• Let cool, then cover and refrigerate for up to three days.
• When ready to serve, preheat oven to 350 degrees F.
• While the oven heats, let the dip sit at room temperature for about 30 minutes.
• Bake the dip for about 20-25 minutes, or until bubbling.
• Serve warm.

Steps:

• In bowl, combine first 4 ingredients.
• In saucepan, heat beer over low heat til warm.
• Stirring, add cheese mixture.
• Stir til melted.
• *If you can't find horseradish mustard, add 1 1/2 teaspoons each of regular mustard and horseradish.
• Serve with tortilla chips or thinly sliced french bread.

Steps:

• Melt butter in a medium saucepan over medium heat. Add flour; cook, whisking, about 2 minutes. Add thyme and mustard, then gradually add beer, whisking constantly until smooth. Bring to a boil and cook 1 minute more.
• Reduce heat to medium. Add cream cheese, a piece at a time, whisking constantly until smooth. Whisk in cheddar and Gruyere, a handful at a time, until melted. Remove from heat. Add Worcestershire. Season with salt and pepper. Serve, sprinkled with pretzel crumbs, with pretzel rods and celery.