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Wisconsin Brat & Beer Cheese Dip

"Beer. Brats. Cheese. You'll be a game day hero when you combine all three in this Wisconsin-inspired dip. Creamy, warm and loaded with Cheddar cheese and cheese curds, it's best enjoyed with soft pretzel dunkers and a cold beer."

Ingredients :

• 1 pound fresh bratwurst sausages, casings removed
• 2 tablespoons butter
• 1/4 cup flour
• 1 1/2 cups milk
• 1 cup beer, such as Miller® (headquartered in Milwaukee)
• 1 package McCormick® Pork Gravy Mix
• 1 1/2 cups shredded sharp Cheddar cheese
• 3/4 cup cheese curds or shredded white Cheddar cheese

Instructions :

Prep : 15M	Cook : 18M	Ready in : 40M

• Preheat oven to 350 degrees F. Cook and crumble sausage in large skillet on medium-high heat until browned. Drain fat. Remove from skillet. Set aside.
• Melt butter in same large skillet on medium heat. Sprinkle with flour. Cook and stir 1 minute. Gradually stir in milk, beer and Gravy Mix with whisk until smooth. Stirring constantly, bring to boil. Reduce heat and simmer 5 minutes or until sauce starts to thicken. Gradually stir in shredded cheese until melted and smooth. Stir in cooked sausage. Spoon into 9-inch glass pie plate. Sprinkle with cheese curds.
• Bake 15 minutes or until cheese melts. Serve with soft pretzel bites or pretzel chips.

Notes :

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