Here is a 'mans man' dip; beer, sausage and cheese.
Beer and Sausage Cheese Dip
1 round loaf of bread, hallowed out to 1 inch thick, reserve the insides
1/2 lb. ground pork sausage
6 T butter
1 onion, chopped
1 garlic clove, chopped
6 T all-purpose flour
2 c milk
16 oz. Cheddar cheese, shredded
1 c beer (non-alcoholic if you prefer)
1 (4-ounce) can chopped green chiles
1/2 t salt
1/4 t ground red pepper
The bread from the inside of the hallowed out bread bowl, cubed and toasted
Cook the pork sausage in a large saucepan over medium heat, smashing and stirring until it crumbles and is no longer pink. Drain and remove sausage from pan to a bowl.
Melt butter in saucepan over medium heat; add onion and garlic, and sauté until tender. Add flour, stir until smooth and cook 1 minute. Gradually add milk, stirring until thick. Add cheese, stirring until melted. Remove from heat; stir in sausage, beer, chilies and salt and pepper. Transfer to the hallowed out bred bowl (or use a fondue pot or small crock pot or slow cooker on low or 'warm' setting.) Serve with the reserved bread cubes or crackers.
