Beer Brat Cheese Dip
Decadent and sure to satisfy your cheese craving...with the extra goodness of Smithfield's Craft Collection Yuengling Traditional Lager Bratwursts already cooked in beer. Yup. This one's a sure-fire win. If you're entertaining this summer--or anytime at all for that matter--this is a dish that is sure to please. Serve piping hot with some pretzels and additional grilled beer brats and watch as the contents of your serving bowl disappear right before your eyes. It's not magic. It's just that yummy.
- 2 tbsp. extra virgin olive oil
- 1/2 large yellow onion, diced into 1/4" pieces
- 1 serrano pepper (or habanero if going for more spice), thinly sliced into rounds, seeds included
- 8 oz. cream cheese
- 3/4 cup Yuengling Traditional Lager
- 1/2 tsp freshly ground black pepper, plus more for serving
- 3 Smithfield Craft Collection Yuengling Traditional Lager Bratwursts, grilled for 20 minutes (turning the brats twice) and diced into 1/4" - 1/2" cubes
- 1 pound sharp cheddar cheese, shredded
- 1/2 pound Gruyère cheese, shredded (feel free to substitute in Gouda if you can't find it)
- 4 - 5 sprouted wheat pretzels, smashed into small pieces (but not fully ground), plus more for serving
- 1 tbsp. fresh Italian parsley, minced
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Add in the onions and serrano pepper rounds and sauté until the onions become soft and translucent, about 5 minutes.
- Reduce heat to medium and add in your cream cheese, Yuengling beer and black pepper, stirring well until the cream cheese fully melts and there are no lumps.
- Reduce heat to low. Add in the brat cubes and the cheese--a little at a time--and stir well until the cheese has fully melted in.
- At this point you can certainly serve the dip (instructions for serving follow below) or you can let the cheese and beer brat flavors sort of marinate in themselves for a little longer by placing your skillet in an oven for 20 - 30 minutes at 200 degrees F.
- To serve: gently ladle the dip into a serving bowl. Top with additional black pepper, the crushed pretzel bits and a sprinkling of parsley. Serve with more pretzels and additional grilled Smithfield beer brats.