Zack's Beer and Cheese Dip

I dip everything. Always. Everytime. You can ask anyone that has ever eaten a meal with me. So, naturally, I make dips all the time and bring them to parties. This is my most requested dip.


  • 12 oz dark beer1
  • 1 stick butter
  • 1 package cream cheese
  • 1 Kielbasa, or other smoked sausage
  • Hot Sauce
  • 1 tbsp brown mustard
  • 1 or 2 Jalepeno (or habenaro) - optional2
  • 4 cups extra sharp cheddar cheese
  • Some bread or something for dipping3


  1. Preheat oven to 350 degress
  2. Slice and dice kielbasa and hot peppers, pan fry.
  3. Drain the fat from the kielbasa, turn heat down to simmer/low.
  4. Mix beer, butter and cream cheese in a large pot over medium heat until smooth. Stiring constantly
  5. Mix in mustard and hot sauce to taste 4
  6. Slowly mix in the sharp cheddar cheese, continue stiring, again, untill smooth. 5
  7. Mix in kielbasa and peppers
  8. Pour entire mixture into a large pyrex baking dish, and bake at 350 for 30-40 minutes

1 - If you're in or around the Chicago area, I highly recommend Bergoff Dark
2 - Be careful. Habenaros are a lot hotter than jalapenos. h/t Nicholas Ruunu
3 - Black Pepper Parmesan from Mary's Market is prefered. If you don't live in Rockford, find something else.
4 - Frank's or Texas Pete works well here. Enough heat to know there's hot sauce, but not too much flavor to over power the smokieness from the kielbasa.
5 - I recommend about 1/2 cup at a time.

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