Directions:
- Coat the inside of a 1-quart baking dish with nonstick cooking spray.
- Melt the butter in a medium-size saucepan over medium-high heat. Add the onion, and sauté for 2 minutes, until the onion begins to soften. Add the sausage and cook until it is no longer pink in color and is cooked through, 8 to 10 minutes. Drain off any fat from the sausage.
- Add the mustard, cream cheese, and beer, stirring until the cream cheese is melted. Remove from the heat and stir in the Cheddar cheese, a handful at a time, until it is all incorporated. Add the Tabasco sauce, transfer to the baking dish, and let cool. Cover and refrigerate for up to 3 days.
- Bake It Later:
- Preheat the oven to 350°F. Bring the Cheddar dip to room temperature for about 30 minutes.
- Bake the dip for 20 to 25 minutes, until bubbly. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.38 Kcal (1932 kJ) | ||
| Calories from fat | 346.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.53g | 59% | |
|---|---|---|---|
| Cholesterol | 116.44mg | 39% | |
| Sodium | 731.23mg | 30% | |
| Potassium | 194.47mg | 4% | |
| Total Carbs | 6.8g | 2% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 19.82g | 40% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 0.3mg | 2% | |
| Calcium | 435.7mg | 44% | |
| Amount Per 100 g | |||
| Calories | 192.6 Kcal (806 kJ) | ||
| Calories from fat | 144.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.08g | 59% | |
|---|---|---|---|
| Cholesterol | 48.61mg | 39% | |
| Sodium | 305.25mg | 30% | |
| Potassium | 81.18mg | 4% | |
| Total Carbs | 2.84g | 2% | |
| Sugars | 1.49g | 14% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 8.27g | 40% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.5mg | 41% | |
| Iron | 0.1mg | 2% | |
| Calcium | 181.9mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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