Julie Recipes
Ingredients
1 lb Italian sausage, removed from casing
1 cup beer (lager or ale works best)
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1/2 cup milk
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
Tortilla chips or pretzels, for serving
Instructions
In a large skillet, cook the Italian sausage over medium heat until browned and cooked through, breaking it up into crumbles as it cooks. Drain excess fat and set aside.
In a medium saucepan, heat the beer over medium heat. Gradually whisk in the cream cheese until smooth and melted.
Add the cheddar, mozzarella, and Parmesan cheeses, stirring constantly until the cheeses are fully melted and the mixture is smooth.
Stir in the milk, flour, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Continue to cook, stirring occasionally, until the mixture thickens and is heated through.
Add the cooked sausage to the cheese mixture, stirring until well combined.
Transfer the dip to a serving dish and serve warm with tortilla chips or pretzels.
Notes
For a milder version, use mild sausage instead of hot sausage.
You can substitute the beer with chicken broth for a non-alcoholic version.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
