Spicy Beer Cheese Dip
Football season is here you guys. And I cannot be more excited. Now if the weather would just feel like fall we'd be all set. But we'll get there. Eventually. Anyway. Football means all of the yummy snacks. Like, say, chips and ooey gooey cheese dip. But not just any dip. Spicy beer cheese dip. And it's surprisingly easy to make. Here's how to do it.
Here's what you'll need:
- 2 Tbsp unsalted butter
- 3 Tbsp. all-purpose flour
- 3⁄4 cup milk divided
- 1⁄2 cup ale beer
- 1 tsp. dijon mustard
- 1⁄4 tsp. salt & pepper
- 1 tsp cayenne pepper
- 1lb ground sausage, browned (I usually use half spicy and half regular sausage)
- 1-2 jalapeno, chopped
- 1-2 Tbsp of cumin or taco seasoning (I use my homemade recipe)
- 12 oz extra sharp cheddar cheese
- 1/2 cup salsa (I use my typical homemade recipe that's mentioned in this post)
*Adapted from this easy beer cheese dip recipe
What you'll do:
- Melt butter in pan.
- Add flour until it bubbles.
- Add milk slowly while whisking. You might want to add it a few tablespoons at a time.
- Stir in beer, cayenne pepper, salt & pepper, dijon mustard, and cumin/taco seasoning. Bring mixture to a boil.
- Remove from heat and add cheese a handful at a time. Stirring while you add.
- Add sausage, salsa, and jalapeno.
- Add mixture to crockpot. Let cook on low for 4 hours.
- Enjoy with tortilla chips (or whatever else you like. I could drink the stuff.)
I wish I had a pretty picture of it, but we've been way too excited to eat it both times I've made it so I totally forgot. However, there is some of it in that little bowl down there along with all kinds of other snacks I made.