Hot Sausage Beer Cheese Dip Recipe for Game Day Success

We’ve whipped up our fair share of cheese recipes over the years, and while folks can’t seem to get enough of our honey pepper chicken mac and cheese recipe, this new favorite might just give it some competition. If you like bold, cheesy, and a little bit spicy, this hot sausage beer cheese dip recipe is calling your name.

We made it for a weekend game night, and not a drop was left behind. Simple ingredients, farmhouse flavor, and just the right amount of kick.

The Dip That Gets Folks Talking

This is one of those recipes that disappears faster than you can say “pass the pretzels.” It starts with sizzling hot sausage, a splash of your favorite beer, and our go-to cheese for dips: Goot Essa Mountain Valley Sharp Cheddar. We love this cheddar for its firm texture and full, buttery flavor that melts smoothly and adds a nice bite to every dip or sauce.

The result is rich, hearty, and made to be scooped.

Ingredients

  • 1 pound hot pork sausage
  • 1 tablespoon flour
  • 3/4 cup beer (lager or amber works best)
  • 1 block cream cheese, softened
  • 2 cups shredded Goot Essa Mountain Valley Sharp Cheddar
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Directions

Brown the sausage in a skillet over medium heat, breaking it up into crumbles as it cooks. Once it’s browned and cooked through, sprinkle in the flour and stir for a minute or two.

Next, slowly pour in the beer and let it bubble for a minute. Reduce the heat and stir in the cream cheese. Keep stirring until it melts and makes a creamy base.

Now comes the best part. Gradually add in the shredded cheddar, one handful at a time, stirring until everything’s smooth and melted together. Season it with garlic powder, salt, and pepper, and serve it warm.

We like it best with thick tortilla chips, pretzel bites, or even fresh-cut veggies if you’re going that route.

Tips and variations

If you’re not into heat, feel free to swap the hot sausage for sweet Italian. Want to add a little smoky depth? Try Goot Essa’s Der Smoked Alpen Cheese instead of cheddar. You can also toss in a spoonful of whole-grain mustard or chopped green onions if you’re feeling fancy.

Why We Love Mountain Valley Sharp Cheddar

This recipe works because of the quality of the cheese. Our Mountain Valley Sharp Cheddar is cave-aged and full of natural flavor. It melts beautifully and brings depth to this dip that store-bought cheese just can’t match.

This cheddar is one of our most popular cheese blocks for good reason. Whether you’re making a cozy dip or building a cheese board for a holiday gathering, it fits right in.

Made with Care, Shared with Love

Around here, we don’t rush good food. We take our time, using fresh milk from local farms and age-old methods to make cheeses that feel like home. 

Whether you’re cooking up a weeknight favorite or building a special holiday board, our small-batch cheeses are made to add comfort, flavor, and a little joy to your table.

Frequently Asked Questions

Can I make this dip ahead of time?

Yes, you can. Just reheat it gently on the stove or in a slow cooker. Stir in a splash of milk or beer to loosen it up if needed.

What kind of beer works best?

We like a mild lager or amber ale, but a darker beer will bring out more richness. Just avoid anything too bitter or sour.

Can I make this dip without sausage?

Absolutely. If you’re going meat-free, sauté some mushrooms or roasted red peppers instead. You’ll still get that hearty, savory flavor.

How should I store leftovers?

Keep it in an airtight container in the fridge for up to 3 days. Warm it slowly on the stove or in the microwave, stirring often.

What other Goot Essa cheeses would work in this?

Der Alpen adds a nutty twist, and Der Smoked Alpen brings a deeper, smoky finish. You can even mix cheeses for more flavor.