Wisconsin Brat & Beer Cheese Dip recipe

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Ingredients

1 pound fresh bratwurst sausages, casings removed
2 tablespoons butter
¼ cup flour
1 ½ cups milk
1 cup beer, such as Miller® (headquartered in Milwaukee)
1 package McCormick® Pork Gravy Mix
1 ½ cups shredded sharp Cheddar cheese
¾ cup cheese curds or shredded white Cheddar cheese

Nutrition Info

188.1 calories
carbohydrate: 5.1 g
cholesterol: 38.4 mg
fat: 14.3 g
fiber: : -
protein: 8.3 g
saturatedFat: 7.4 g
servingSize: -
sodium: 445.8 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F. Cook and crumble sausage in large skillet on medium-high heat until browned. Drain fat. Remove from skillet. Set aside.

  2. Melt butter in same large skillet on medium heat. Sprinkle with flour. Cook and stir 1 minute. Gradually stir in milk, beer and Gravy Mix with whisk until smooth. Stirring constantly, bring to boil. Reduce heat and simmer 5 minutes or until sauce starts to thicken. Gradually stir in shredded cheese until melted and smooth. Stir in cooked sausage. Spoon into 9-inch glass pie plate. Sprinkle with cheese curds.

  3. Bake 15 minutes or until cheese melts. Serve with soft pretzel bites or pretzel chips.

Recipe Yield

4 1/2 cups

Recipe Note

Beer. Brats. Cheese. You'll be a game day hero when you combine all three in this Wisconsin-inspired dip. Creamy, warm and loaded with Cheddar cheese and cheese curds, it's best enjoyed with soft pretzel dunkers and a cold beer.

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