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 teaspoons Worcestershire sauce 2 teaspoons 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
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