Name: Wisconsin Brat & Beer Cheese Dip recipe
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

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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

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.
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.
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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