Brat and 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!

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Prep Time: 5

Cook Time: 15

Servings:

Calories: 254kcal

Author: Cathy Trochelman

Ingredients

1 package Johnsonville brats
1 1/2 cups beer I used Spotted Cow
8 ounces cream cheese softened
2 cups sharp cheddar cheese shredded
1 cup mozzarella cheese shredded
1/2 cup parmesan cheese grated
2 Tablespoons all purpose flour
1/2 cup milk
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper

Instructions

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 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.

Notes

Storing & Reheating

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.

Tips for Success

Use a combination of cheeses for the best flavor. I used cheddar and mozzarella, but feel free to experiment with different varieties.

Opt for a mild, light bodied beer. I used Spotted Cow, which is an unfiltered ale. Any of your favorite light beers will work well.

Use MEDIUM-LOW heat! This is key so the cheese doesn't seize or curdle.

Keep stirring. Anytime you're working with cheese, continual whisking or stirring is essential!

Go easy on the salt. The brats will add a lot of saltiness to the dip, so keep that in mind. You can always add more at the end!

Adjust the consistency by adding more cheese or flour to thicken it OR more liquid to thin it out.

Nutrition