I made a batch of Smoked Sausage Beer Cheese Dip and it was a hit.
During the summer I fire up our smoker or Traeger pellet grill many times a week.
I’ve smoked lasagnas, plenty of chicken wings, vegetables, and more.
My husband’s three favorite things are beer, cheese, and smoked meats (well, besides me, of course). This dip checks all three boxes, so I knew it would be perfect for him.
How to make Smoked Sausage Beer Cheese Dip
Start by cooking 1 pound of spicy pork sausage with a diced onion in a skillet over medium heat. Cook for about 5–7 minutes, breaking the sausage into smaller pieces as it browns.
The sausage is tempting straight from the pan—hard to resist snacking before the dip is finished.
Grease a 12-inch cast iron skillet (or use a 9×13 foil pan) and add the cooked sausage and onions.
Next add cubed Velveeta, cream cheese, shredded cheddar, diced green chiles, dry mustard, and 12 ounces of your favorite beer. Stir to combine.
Place the pan in a smoker preheated to 250°F and smoke for about 1½ hours, stirring occasionally so the cheeses melt evenly and the flavors blend.
Reserve a small portion of the cooked sausage and some chopped fresh cilantro to sprinkle on top as a garnish just before serving.
Serve Smoked Sausage Beer Cheese Dip with fresh bakery bread, tortilla chips, or Fritos Scoops.
This ended up being our dinner—even on a Monday—served alongside smoked wings. Instead of a formal appetizer, the dip worked as a hearty side, and the kids and my husband were thrilled to have wings and cheese dip for dinner.
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More recipes to try like Smoked Sausage Beer Cheese Dip…
Smoked Red Pepper and Feta Dip
Loaded Potato Chip Dip
Sausage and Pepperoni Pizza Dip
Traeger Smoked Pot Roast
Chuck Roast Burnt Ends
LOTS more Recipes for the Smoker to try right here
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Smoked Sausage Beer Cheese Dip
Smoked Sausage Beer Cheese Dip combines spicy sausage with three cheeses, green chiles, and beer, all smoked together for a rich, creamy dip.
Ingredients
- 1 pound spicy sausage (or mild if preferred)
- 1 onion, diced
- 1 (32 oz) block Velveeta, cubed
- 1 (8 oz) block cream cheese
- 2 cups shredded cheddar cheese
- 2 (4 oz) cans diced green chiles
- 12 oz beer of choice
- 1 Tbsp dry ground mustard
- Optional: cilantro for garnish
Instructions
- In a skillet over medium heat, cook the sausage and diced onion for 5–7 minutes, breaking the meat into small pieces as it cooks.
- Transfer the cooked sausage and onions to a greased 12-inch cast iron skillet or a 9×13 foil pan.
- Add the cubed Velveeta, cream cheese, shredded cheddar, diced green chiles, beer, and dry mustard to the pan. Stir to combine.
- Place the pan in a smoker set to 250°F and smoke for 1½ hours, stirring a few times so everything melts evenly. Garnish with cilantro if desired.
- Serve warm with fresh bread, tortilla chips, or Fritos Scoops for dipping.
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