Beer Brat Cheese Dip
olive oil, yellow onion, serrano pepper, cream cheese, Yuengling Traditional Lager, bratwursts, cheddar cheese, Gruyère cheese, sprouted wheat pretzels, parsley
Chips and Dips
When you have a craving for decadent, cheesy goodness, this dip is exactly what you need. And with the extra flavor of beer brats...Yup. This one’s a sure-fire win.
If you’re entertaining during the summer—or anytime at all for that matter—this is a dish that your guests will demand second helpings of. 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 tablespoons extra virgin olive oil
½ large yellow onion, diced into ¼-inch pieces
1 serrano or habanero pepper, thinly sliced into rounds, seeds included
8 ounces cream cheese
¾ cup Yuengling Traditional Lager
½ teaspoon freshly ground black pepper, plus more for serving
3 beer brats*, grilled for 20 minutes (turning the brats twice) and diced into ¼–½-inch cubes
1 pound sharp cheddar cheese, shredded
½ pound Gruyère cheese, shredded (feel free to substitute in Gouda if you can’t find Gruyère)
4–5 sprouted wheat pretzels, smashed into small pieces (but not fully ground), plus more for serving
1 tablespoon 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, 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 beer brats.
We created this recipe using Smithfield’s Craft Collection Yuengling Traditional Lager Bratwursts, but there are plenty of delicious beer brats that work just as well.