Slow Cooker Spicy Sausage & Beer Cheese Dip
Servings: 6 cups
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Ingredients
- 1 16oz. roll Hot Sausage (any variety), crumbled
- 1 small green pepper; seeds removed & finely chopped
- 1 small onion finely chopped
- 4 garlic cloves minced
- 1 12oz. can beer
- 6 cups [or 3 8oz. packages] shredded cheese (such as Monterrey Jack)
- 1 8oz. block cream cheese, cut into cubes
- 2 teaspoon Worcestershire sauce
- 2 teaspoon Tabasco
- Salt & Pepper to taste
Instructions
- In a large skillet cook sausage, green pepper, onion, and garlic over medium-high heat for about 5-7 minutes or until meat is cooked through and vegetables start to soften. Drain any excess fat, then pour sausage and vegetables into bottom of slow cooker.
- Add beer, shredded cheese, Worcestershire sauce, Tabasco, and salt and pepper to taste to slow cooker on top of sausage and vegetables. Stir everything to combine.
- Cook dip on low for about 2 hours or until heated through and cheese has melted. Stir well. Remove cover and keep on low to serve warm.
Notes
You can cook the dip longer than 2 hours, but if it may thin out a little due to the condensation dripping from the top of your slow cooker. You can also substitute other vegetables for the onion and/or pepper or omit one. Other peppers such as jalapenos would also be a good addition.