In tribute to my roommate, who flew around the kitchen in a flurry of awesomeness making a “Mexican Casserole” in the crockpot this morning, I’ve decided to make today’s recipe a slow cooker favorite. While searching for crockpot recipes, I stumbled on the Snappy Gourmet’s recipe for Spicy Sausage & Beer Cheese Dip. I’ve not actually tried this, but I love cheese and beer together, so there’s actually a good possibility that this could be on tap during the holidays. If I make it, I’ll update and let you know how it was!
Slow Cooker Spicy Sausage & Beer Cheese Dip
1 (16oz.) roll Hot Sausage (any variety), crumbled
1 small green pepper; seeds removed & finely chopped
1 small onion, finely chopped
4 garlic cloves, minced
1(12oz.) can beer
6 cups [or 3 (8oz.) packages] shredded cheese (such as Monterrey Jack)
1 (8oz.) block cream cheese, cut into cubes
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco
Salt & Pepper to taste
In a large skillet cook sausage, green pepper, onion, and garlic over medium-high heat for about 5-7 minutes or until meat is cooked through and vegetables start to soften. Drain any excess fat, then pour sausage and vegetables into bottom of slow cooker.
Add beer, shredded cheese, Worcestershire sauce, Tabasco, and salt and pepper to taste to slow cooker on top of sausage and vegetables. Stir everything to combine.
Cook dip on low for about 2 hours or until heated through and cheese has melted. Stir well. Remove cover and keep on low to serve warm.
Makes about 6 cups
You can cook the dip longer than 2 hours, but if it may thin out a little due to the condensation dripping from the top of your slow cooker.
I used 16 ounces of Monterey Jack cheese and 8 ounces Italian Blend cheese only because that’s what I had in my fridge, but I’m sure many kinds of cheese would work although some varieties including lowfat may not melt well. You can also substitute other vegetables for the onion and/or pepper or omit one. Other peppers such as jalapenos would also be a good addition.