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Slow Cooker Brat and Beer Cheese Dip
Slow Cooker Brat and Beer Cheese Dip
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Game day essential: Slow Cooker Brat & Beer Cheese Dip, a savory blend perfect for sharing with friends. Serve with pretzels or tortilla chips.
Ingredients:
  • 16- to 20-ounce package beer brats (about 5 links)
  • 1/4 cup white onion, minced
  • 2 cloves garlic, minced
  • 12 ounces German beer (Pilsners or ambers work well in this recipe)
  • 1/4 cup cornstarch
  • 1 1/2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon ground white pepper (optional)
  • Pinch cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 8 ounces Gouda cheese, shredded
  • 6 ounces Asiago cheese, shredded
  • 3 ounces Gruyere cheese, shredded
  • 3 ounces goat cheese or chevre, crumbled
  • 2 tablespoons diced pimentos, drained
  • 1 tablespoon cilantro, chopped
  • To serve:
  • Tortilla chips
  • Pretzels or pretzel bites
  • Cooked brats cut into 1” pieces
Instructions:
  • Carefully slit the sausage casings with a sharp knife and remove the casings from the bratwurst.
  • Brown the sausages in a heavy skillet over medium-high heat for 5 to 6 minutes until cooked through and caramelized. Break them into bite-sized pieces and transfer to the slow cooker, leaving behind the fat in the pan.
  • Sauté the minced onion and garlic in a hot pan for 3 to 4 minutes until translucent and glossy.
  • Pour the beer into the pan over medium-low heat, allowing it to steam and fizz. Be cautious as you do this. Use a wooden spoon to scrape up any browned bits from the bottom, enhancing the dip's flavor. Let the liquid boil and reduce for 2 to 3 minutes to cook off the alcohol, adding depth to the dish.
  • Whisk together cornstarch, whole milk, Dijon mustard, salt, white pepper, cayenne pepper, and ground nutmeg until smooth. Pour mixture into skillet with reduced beer, whisk constantly until thickened like gravy. Transfer sauce to slow cooker when it leaves a ribbon trail with the whisk.
  • Add the cheese to the slow cooker, one type at a time, stirring thoroughly after each addition. Mix in the drained, diced pimentos.
  • Cook the dip covered in the slow cooker on high for 30 minutes to melt the cheese to perfection.
  • Keep dip warm and serve: Once the cheese has melted, switch to warm setting and stir the dip. Add chopped cilantro and stir again. Adjust seasoning to taste with more salt and pepper. Flavors intensify as dip rests, so lean towards under-seasoning now. Dip stays warm for up to 4 hours; stir every 30 minutes to prevent skin forming. If too thick, stir in a splash of milk.
  • Serve the dip on individual plates or in bowls with tortilla chips or Bavarian-style pretzels. Store any leftovers in a food storage container in the refrigerator for up to two days. To reheat, microwave on high for 1 minute, stirring and heating at 30-second intervals until warmed through. Enjoy!

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