Cheddar Beer Dip With Smoked Sausage

2 tablespoons unsalted butter

½ cup finely chopped sweet onion

½ cup smoked sausage, cut into ½-inch pieces

2 tablespoons Dijon or whole-grain mustard

1 package (8-ounces) cream cheese

1 bottle (12 ounces) dark beer

4 cups shredded sharp white cheddar cheese

6 drops hot pepper sauce

Lightly coat a 1-quart baking dish with cooking spray.

In a medium saucepan over medium-high heat, melt the butter. Add the onion and saute for 2 minutes, or until the onion begins to soften. Add the sausage and cook until cooked through, about 8-10 minutes. Drain away and discard any fat.

Add the mustard, cream cheese and beer, then stir until the cream cheese has melted. Remove the pan from the heat and stir in the cheddar cheese, a handful at a time, until it is all incorporated.

Stir in the hot sauce, then transfer to the prepared baking dish. Let cool, then cover and refrigerate for up to 3 days.

When ready to serve, preheat oven to 350 degrees. While the oven heats, let the dip sit at room temperature for about 30 minutes. Bake the dip for 20-25 minutes, or until bubbling. Serve warm.

Serves six to eight.

"You've Got it Made" Diane Phillips (2008 Harvard Common Press, $14.95)