Smoked Sausage and Hatch Chile Beer Cheese Dip Recipe
Creamy, smoky, Smoked Sausage Hatch Chile Beer Cheese Dip is the Ultimate Beer Cheese Dip appetizer! Perfect for tailgating season.
Servings: 6 -8 servings
Cost: $14.00
Ingredients
For the Smoked Sausage and Chillies:
- ½ pound ground hot Italian sausage, casings removed (or bought in bulk), crumbled into large chunks
- 4 Hatch chile peppers
For the Beer Cheese Dip:
- 1 tablespoon butter
- ⅓ cup red onion, diced
- ⅓ cup smoked Hatch chile peppers, diced (from above)
- 1 cup smoked sausage, broken up (from above)
- 1 tablespoon flour
- 1 cup beer (light beers work well, like pilsner, kolsch, amber)
- 1 cup smoked cheddar cheese, shredded
- 1 cup sharp cheddar, shredded
- 1 ounce cream cheese
- 2 teaspoons Dijon
Instructions
To Smoke the Sausage and Chiles:
- Preheat Smoker: Preheat the smoker to 250 degrees, I like oak wood for both the sausage and chile peppers.
- Smoke Sausage: Place sausage pieces on a baking sheet and place onto the smoker for 60-90 mins or until internal temperature reaches 165 degrees.
- Smoke Chiles: Cut the chiles in half, lengthwise, and remove the stem and seeds. Place directly on the smoker for up to two hours or until soft. You can go longer, but the chile may dry out so be careful. Let cool then dice them up to prep for the dip. You will need 1/3 cup of the diced smoked chiles for the dip.
To Make the Beer Cheese Dip:
- Heat up butter in a medium-sized saucepan over medium heat, then add the onion. Let soften (about 6 minutes). Add the pre-smoked chile peppers and sausage. Cook together, stirring often, about 4 minutes.
- Add the flour and stir together for 1 minute as the thickening agent. (You can use cornstarch as an alternative). Add the beer and bring to a simmer, then reduce to low, and then add the cheeses, and Dijon mustard, and let it melt together.
- Serve warm. Enjoy with chips, baguette slices, or soft pretzels.
Video
Notes
Optional Toppings: We love topping with some chopped green onions and pickled peppers. Try pickled jalapeños or if you can find them, Mama Lil's peppers.
Pro Tip: If you want a char and the skin off the peppers, just put them under a high broiler and rotate every minute until blackened. It won’t have the smoky flavor, but will still be delicious.
Nutrition
Calories: 451kcal | Carbohydrates: 7g | Protein: 21g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 101mg | Sodium: 916mg | Potassium: 256mg | Fiber: 1g | Sugar: 2g | Vitamin A: 469IU | Vitamin C: 6mg | Calcium: 291mg | Iron: 1mg
