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Smoked Sausage and Hatch Chili Beer Cheese Dip

Smoked Sausage and Hatch Chile Beer Cheese Dip

Creamy, smoky, Smoked Sausage Hatch Chile Beer Cheese Dip is the Ultimate Beer Cheese Dip appetizer! Perfect for tailgating season.
Course Appetizers and Dips
Cuisine Cheese Dip, smoked, tailgating
Keyword beer cheese dip, gameday appetizers, hatch chiles, smoked sausage
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6 -8 servings
Calories 451kcal
Cost $14.00


For the Smoked Sausage and Chillies:

  • ½ pound ground hot Italian sausage, casings removed or buy in bulk
  • 4 Hatch chile peppers

For the Beer Cheese Dip:

  • 1 tablespoon butter
  • cup red onion, diced
  • cup smoked Hatch chile peppers, diced (from above)
  • 1 cup smoked sausage, broken up (from above)
  • 1 tablespoon flour
  • 1 cup beer, light beers work well (pilsner, kolsch, amber)
  • 1 cup smoked cheddar cheese, shredded
  • 1 cup sharp cheddar, + more for topping
  • 2 teaspoons Dijon
  • 1 ounce cream cheese


To smoke the Sausage and Chilis:

  • Preheat smoker to 250 degrees, for this I like oak wood for both the sausage and chili peppers.
  • Place the tray of sausage onto the smoker for 60-90 mins or until internal temperature reaches 165 degrees. 
  • Cut chile in half and remove the stem and seeds. Place on smoker for up to two hours or until soft. You can go longer, but the chile may dry out so be careful. Let cool then dice them up to prep for the dip. You will need ⅓ cup of the diced smoked chiles for the dip.

To make the Beer Cheese Dip:

  • Heat up butter in a medium size saucepan over medium heat then add the onion. Let soften (about 6 minutes). Add the pre-smoked chile peppers and sausage. Cook together, stirring often, about 4 minutes.
  • Add the flour and stir together for 1 minute as the thickening agent. (You can use cornstarch as an alternative).
  • Add the beer and bring to a simmer, then reduce to low.
  • Add the cheeses, Dijon mustard, and let melt together.
  • Enjoy with chips, baguette slices, or soft pretzels.



Optional Toppings:  We love topping with some chopped green onions and pickled peppers. Try pickled jalapeños or if you can find them, Mama Lil's peppers. 
Pro Tip: If you want a char and the skin off the peppers, just put under a high broiler and rotate every minute until blackened. It won’t have the smoky flavor, but will still be delicious.


Calories: 451kcal | Carbohydrates: 7g | Protein: 21g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 101mg | Sodium: 916mg | Potassium: 256mg | Fiber: 1g | Sugar: 2g | Vitamin A: 469IU | Vitamin C: 6mg | Calcium: 291mg | Iron: 1mg