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Super Bowl snack recipe: Crock pot cheese dip

cheese dip
cheese dip
Sherry Smith-Noble

This cheese dip recipe is a wow in every way! It has three kinds of cheese and beer – what more is there to say? Just to make it even better – if that is possible – it has sausage mixed in, too. The taste of this dip is oh so good – you and your friends will eat it up. Better double the recipe and buy lots of tortilla chips.

The sausage in this cheese dip is chorizo – a Mexican pork sausage (although many Latin countries are famous for making chorizo) – which comes in either spicy or sweet. It has such a delightful taste and a bit of a bite, as it’s flavored with many things, including chili. Make sure when you buy chorizo that you get it uncooked (though you could chop up the cooked variety and use it if that was all you could find).

When you’re making this for a party, you can put it in a crock pot on low heat so that it stays warm.

Three Cheese Beer Dip Recipe

Ingredients for Three Cheese Beer Dip (makes about 4 cups):

  • 8 ounces uncooked chorizo sausage
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 8 ounces cream cheese, room temperature
  • 1 cup beer
  • 1 ½ cups Monterrey Jack cheese, shredded
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 tsp. hot pepper sauce (optional)

Directions for making Three Cheese Beer Dip:

Take the cream cheese, beer, Monterrey Jack and cheddar cheeses out of the refrigerator and allow them to sit on the counter for 30 minutes prior to making this recipe.

In a large skillet, cook the chorizo, chopped onion and minced garlic together. Break the chorizo up while cooking (if it is in a casing, slit the casing and squeeze out the meat inside). Cook over medium-low heat until the chorizo and onion are completely cooked, crumbling it together with a spoon.

Stir in the 2 tablespoons of flour; then stir in the cream cheese and the beer. Cook and stir until bubbly.

Gradually stir in the Monterey Jack cheese, until the cheese is melted. Gradually stir in the cheddar cheese, until the cheese is melted. Stir in 1 teaspoon hot pepper sauce (if using).

To serve, place dip into a 1 1/2 or 2-quart crock pot on low setting for up to 4 hours. If necessary, stir in additional beer or milk to thin. If desired, add additional hot sauce. Serve with tortilla chips.

(From Carol, a kind and caring woman, a friend to many people, who passed away too soon – you are remembered)

Other delicious cheese dips:

Cheese dip with beer – delicious taste!

Feta cheese dip – a favorite - so amazing!

Parmesan cheese and spinach dip – perfect for any occasion

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