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Recipes

Smoked Beer Cheese Dip with Sausage and Hatch Chile

Author: Mary Cressler | Vindulge
Serves: 6-8

The greatest thing to happen to cheesy beer-infused dips since cheddar. 

Smoked Beer Cheese Dip with Sausage and Hatch Chile is the greatest thing to happen to cheesy beer-infused dips since cheddar. 

This recipe comes from our friends at Vindulge, made up by wife and husband team Mary Cressler and Sean Martin. Located in Hillsboro, Mary & Sean create delicious ways for you to enjoy cooking and entertaining in your backyard with your family and friends. Combined, they have two decades of experience in recipe development, entertaining, education, writing, and professional cooking.

VIEW FULL INSTRUCTIONS

Ingredients

FOR THE SMOKED SAUSAGE AND CHILLIES

  • ½ pound ground hot Italian sausage, casings removed or buy in bulk, crumbled into large chunks
  • 4 Hatch chile peppers

FOR THE BEER CHEESE DIP

  • 1 tablespoon butter
  • ⅓ cup red onion, diced
  • 1 cup smoked Hatch chile peppers
  • 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