Spicy Sausage & Beer Cheese Dip — an easy, crowd-pleasing warm dip made in a slow cooker with sausage, peppers, onion, beer, and cheese.
Slow Cooker Spicy Sausage & Beer Cheese Dip is a simple, hearty appetizer that’s perfect for game day, gatherings, or any time you want a warm, cheesy dip. This version is prepared mostly in a slow cooker, which makes it convenient to keep warm while guests graze. You can prepare components ahead of time, then combine and melt in the crockpot when you’re ready to serve.
This dip features cooked crumbled spicy sausage paired with sautéed green pepper, onion, and garlic, then enriched with beer, shredded cheese, cream cheese, Worcestershire sauce, and a dash of hot sauce. The ingredients meld into a creamy, flavorful dip after a couple of hours on low heat. It’s flexible: swap cheeses, adjust the heat level, or add other peppers to suit your taste.
(Slow Cooker) Spicy Sausage & Beer Cheese Dip
A quick and tasty slow cooker dip that stays warm for serving—great for parties and the Super Bowl.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: About 48 servings (makes roughly 6 cups; serving ~2 tablespoons)
Calories (approx.): 99 kcal per serving
Author: Lisa Huff
Ingredients
- 1 pound spicy Italian sausage (crumbled) or your preferred sausage
- 1 small green pepper, seeds removed and finely chopped
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 12 ounces beer (choose a lager or ale you enjoy)
- 6 cups shredded cheese (about three 8-ounce bags; Monterey Jack, cheddar, or a blend)
- 8 ounces cream cheese (1 block), cut into cubes
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce (such as Tabasco), or to taste
- Salt and pepper to taste
Instructions
- In a large skillet over medium-high heat, cook the sausage, green pepper, onion, and garlic for about 5–7 minutes, or until the sausage is fully cooked and the vegetables begin to soften.
- Drain any excess fat from the skillet. Transfer the cooked sausage and vegetables to the bottom of a slow cooker.
- Add the beer, shredded cheese, cream cheese cubes, Worcestershire sauce, hot sauce, and salt and pepper to taste on top of the sausage and vegetables. Stir gently to combine the ingredients.
- Cover and cook on low for about 2 hours, or until the cheese is melted and the mixture is heated through. Stir well before serving. Keep the slow cooker on low to maintain serving temperature.
Notes
Tips: You can brown the sausage and sauté the vegetables a day or two ahead of time and refrigerate them until you’re ready to finish the dip in the slow cooker. Cooking the dip longer than two hours is possible, but extended cooking may thin the dip slightly because condensation can drip back into the pot.
Substitutions: Cheese varieties can be mixed based on flavor preference and availability. Monterey Jack and Italian blend work well; sharp cheddar or colby jack are good alternatives. Avoid using some low-fat cheeses that do not melt well. Feel free to swap or omit vegetables—jalapeño or other hot peppers add more heat if desired.
Serving Suggestions
Serve warm with tortilla chips, toasted baguette slices, crackers, pretzels, or vegetable sticks. This dip also pairs nicely with warm soft pretzels or crusty bread for dipping.
Nutrition (per serving, approximate)
- Calories: 99 kcal
- Carbohydrates: 1 g
- Protein: 6 g
- Fat: 8 g
- Saturated Fat: 4 g
- Cholesterol: 23 mg
- Sodium: 197 mg
- Potassium: 61 mg
- Fiber: 1 g
- Sugar: 1 g
- Calcium: 122 mg
Nutrition data is provided for informational purposes and is an estimate. For the most accurate results, calculate nutrition based on the exact ingredients and brands you use.