Lemon Tree Dwelling's Brat & Beer Cheese Dip Recipe

Lemon Tree Dwelling's Brat & Beer Cheese Dip

The ultimate Beer Cheese Dip! This dip is packed with creamy beer cheese flavor and made even more delicious with the addition of Johnsonville brats. Serve it with tortilla chips or soft pretzel bites for the perfect game day appetizer! Recipe courtesy of Lemon Tree Dwelling.

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Ingredients

  • 1 package Johnsonville Brats
  • 1 cup beer, Cathy uses Spotted Cow
  • 8 oz. cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1⁄2 cup parmesan cheese, grated
  • 2 tbsp. all purpose flour
  • 1⁄2 cup milk
  • 1 tsp. mustard powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. cayenne pepper

Directions

  • Heat a large skillet to medium-high; add the brats (casings removed) and cook over medium-high heat until browned and crumbled, using a spatula to break them apart as you go. Remove from heat and drain on paper towels.
  • Wipe out the skillet, then heat to medium-low. Add the beer and heat until warm. DO NOT BOIL.
  • Add the cream cheese and cook over medium-low heat, stirring constantly, until the cream cheese is melted and the mixture is smooth.
  • Stir in the parmesan and shredded cheeses. Continue stirring until the cheeses are fully melted and the mixture is smooth and creamy.
  • Add the flour, milk and seasonings and stir until incorporated. *If the dip is too thin, slowly stir in additional flour. If the dip is too thick, slowly stir in additional beer.
  • Remove from heat; add the cooked sausage and garnish with crushed red pepper flakes, fresh chives, and additional salt and pepper to taste.
  • Serve immediately with tortilla chips, soft pretzel bites, or fresh veggies. Dip can be kept warm on the stovetop or transferred to a small crock pot on low heat.
  • Storing and Reheating Tips: Leftover Beer Cheese Dip can be stored in an airtight container in the refrigerator for 4-5 days. Reheat in a small skillet or saucepan over low heat, adding small amounts of milk as necessary to reach desired consistency.

Ingredients

  • 1 package Johnsonville Brats
  • 1 cup beer, Cathy uses Spotted Cow
  • 8 oz. cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1⁄2 cup parmesan cheese, grated
  • 2 tbsp. all purpose flour
  • 1⁄2 cup milk
  • 1 tsp. mustard powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. cayenne pepper

Directions

  • Heat a large skillet to medium-high; add the brats (casings removed) and cook over medium-high heat until browned and crumbled, using a spatula to break them apart as you go. Remove from heat and drain on paper towels.
  • Wipe out the skillet, then heat to medium-low. Add the beer and heat until warm. DO NOT BOIL.
  • Add the cream cheese and cook over medium-low heat, stirring constantly, until the cream cheese is melted and the mixture is smooth.
  • Stir in the parmesan and shredded cheeses. Continue stirring until the cheeses are fully melted and the mixture is smooth and creamy.
  • Add the flour, milk and seasonings and stir until incorporated. *If the dip is too thin, slowly stir in additional flour. If the dip is too thick, slowly stir in additional beer.
  • Remove from heat; add the cooked sausage and garnish with crushed red pepper flakes, fresh chives, and additional salt and pepper to taste.
  • Serve immediately with tortilla chips, soft pretzel bites, or fresh veggies. Dip can be kept warm on the stovetop or transferred to a small crock pot on low heat.
  • Storing and Reheating Tips: Leftover Beer Cheese Dip can be stored in an airtight container in the refrigerator for 4-5 days. Reheat in a small skillet or saucepan over low heat, adding small amounts of milk as necessary to reach desired consistency.