This Slow Cooker Brat and Beer Cheese Dip is the perfect snack for a big football party with friends. Great for serving with pretzels or tortilla chips.
BE PICTURED IN; CHARACTERIZED IN:
During the six years stationed in Germany, I learned to really appreciate two things: beer and all kinds of sausages.
Keep the roast and beer and cheese dip warm
This dip comes together so quickly—just cook the sausages and onions on the stovetop, then toss with the cheese in the slow cooker and let it all melt together. Set out some fries or pretzel bites to serve and you’re done!
This dip also keeps well on the warm setting of the slow cooker. You can hold it for hours without sacrificing its velvety texture, making it perfect for what I like to call “party willow.” If something is left over, it can be reheated surprisingly well in the microwave.
Selection of the best brats
Look for beer bratwurst made with real beer. They add extra flavor to the beer without watering down the dip. If you can’t find them, regular bratwurst would be a great substitute without sacrificing flavor.
I prefer to stay true to the theme of this dip by only using European cheeses. If you can’t find them at your local grocery store, you can use cheddar and swiss instead.
A little-known fact about being stationed abroad: You don’t always see the same commercials from American TV programs.
Since cheesy Super Bowl ads are what many of us look forward to the most, we were really fed up! Military communities abroad are making a big deal out of the Big Game, but without the ads, I always felt like there was something left to be desired.
Now that I’m back in the States, I’m grateful to be able to enjoy my beer, my brats, and my Super Bowl commercial. . . especially me quiet no idea how the game is played.
Substitute for beer brat
You can substitute any of these for the beer brat, but remember that substitutions will change the flavor profile a bit:
- Normal bratwurst
- chicken sausages
- turkey sausage
- italian sausage
- Andouille sausage
- Beef Kielbasa
- Turkey Kielbasa
How long do roast and beer cheese dips keep?
Store tightly sealed roast and beer cheese dip in the fridge for up to two days. Heat slowly in a nonstick saucepan, stirring frequently, until slightly bubbling. Or, microwave on high until slightly bubbly, stopping and stirring every 30 seconds.
5 more slow cooker party recipes to try
- Slow Cooker Honey Buffalo Chicken Wings
- Cheesy Slow Cooker Sausage Balls
- Slow Cooker Spinach Feta Dip
- Slow cooker mac and cheese
- Slow Cooker Boston Baked Beans
From the editors of Simply Recipes
Slow cooker roast and beer cheese dip
Use raw beer bratwurst, which can usually be found in the refrigerated section of your grocery store (near the breakfast sausage).
ingredients
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1 (16 to 20 ounce) package beer brats (about 5 links)
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1/4 Cup White Onionchopped
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2 cloves garlicchopped
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12 ounces German Beer (Pils or amber go well in this recipe)
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1/4 Cup cornstarch
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1 1/2 cups whole milk
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1 tablespoon Dijon mustard
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1 teaspoon kosher salt
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1/4 teaspoon White pepperOptional
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1 prize cayenne pepper
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1/4 teaspoon ground nutmeg
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8th ounces Gouda cheese, shredded
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6 ounces asiago cheese, shredded
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3 ounces Gruyere cheese, shredded
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3 ounces goat cheese or chevre, crumbles
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2 tablespoon rolled peppersdrained
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1 tablespoon corianderchopped
Serve:
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tortilla chips
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pretzels or pretzel bites
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Cooked brats cut into 1 inch pieces
method
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Remove the sausage from its casing:
Using a very sharp knife, make a slit in the casing by running the point of the blade down the length of the sausage.
Remove the casing from each sausage and discard.
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Cook sausages:
In a cast-iron skillet or other heavy non-stick skillet, sear the sausages over medium-high heat and cook 5 to 6 minutes, until meat is cooked through and developing a few caramelized spots. As you cook, break up the sausages with a wooden spoon or potato masher — aim for bite-sized raisin-sized pieces that are perfect for scooping up with french fries.
Use a slotted spoon to transfer the browned sausage to your slow cooker. Leave the fat in the pan; You will use it for the next step.
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Cooking onions and garlic:
Add the chopped onion and garlic to the hot pan and sauté for 3 to 4 minutes, or until the vegetables look translucent and shiny.
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Add beer:
Reduce the heat to medium-low and carefully pour the beer into the pan. The beer will be steaming and fizzing, so be careful. Use a wooden spoon to scrape off any browned food particles stuck to the bottom of the pan. This deglazing of the pan is important as it adds tons of flavor to the finished dip.
Bring the liquid to a boil and let it bubble until slightly reduced, about 2 to 3 minutes. (This also boils off the alcohol.)
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Prepare and add the thickener:
While the beer is simmering, in a mixing bowl, whisk together the cornstarch, whole milk, Dijon mustard, salt, white pepper (if using), cayenne, and the ground nutmeg until smooth.
Once the beer has reduced, carefully pour the cornstarch mixture into the pan, stirring constantly. Increase the heat to medium and bring the mixture back to a boil. It should thicken quickly.
Once the mixture is the consistency of gravy and the whisk leaves a ribbon when pulled through the sauce, remove the pan from the heat and carefully pour the sauce into the slow cooker.
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Put the cheese in the slow cooker:
Stir the cheese, one type at a time, with the other ingredients in the slow cooker. Be sure to stir thoroughly before adding the next one.
Stir in the drained, diced allspices.
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Cook the dip:
Cover the slow cooker and cook the dip on high for 30 minutes to melt the cheese.
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Keep the dip “warm” and serve:
When the cheese is completely melted, switch to the warm setting and stir the dip. Add the chopped coriander and stir again. Adjust the seasoning to your liking by adding more salt and/or pepper. I’ve found that as the dip sits, the flavors deepen and it seems like it gets saltier, so I recommend going to the under-seasoning side at this point.
This dip keeps (warm) up to 4 hours. Stir the dip about every half hour to prevent a skin from forming on the top. If you feel it’s getting too thick, stir in some milk to thin it out again.
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Serve:
Spread the dip on individual plates or in small bowls. Enjoy with tortilla chips or good Bavarian pretzels!
Leftovers can be stored in a food storage container in the refrigerator for up to two days.
To warm up: Heat in the microwave on high for 1 minute. Stir the dip and heat in 30-second intervals, stirring after each interval until heated through.
| nutritional information (per serving) | |
|---|---|
| 374 | calories |
| 27g | Fat |
| 8g | carbohydrates |
| 21g | protein |
