Beer Cheese Brat Dip with Pretzel Bites

Ingredients

1
can (8 oz)  refrigerated crescent dinner rolls
3/4
cup water
1
teaspoon baking soda
1
teaspoon coarse salt
1
teaspoon vegetable oil
1/2
cup chopped onion
4
smoked fully cooked bratwurst, cut in 1/4-inch thick half-moons (about 9 oz)
1
package (8 oz) cream cheese, cubed and softened
1
cup shredded Cheddar cheese (4 oz)
1/4
cup lager style beer
1
tablespoon sliced green onion

Steps

  • 1
    Heat oven to 375�F.
  • 2
    Unroll dough, and separate into 4 rectangles. Press seams together to seal. Cut each rectangle into 4 long strips about 1x6 inches. Lightly roll each strip to form a rope, and twist each piece into a knot. Place on ungreased cookie sheet. In small cup, mix water and baking soda, stirring until dissolved. Brush each dough knot with water mixture; sprinkle with coarse salt. Discard remaining water mixture. Bake 10 to 12 minutes or until golden brown.
  • 3
    Meanwhile, in 8-inch skillet, heat oil over medium heat. Add onion and cook 4 minutes, stirring occasionally. Add bratwurst; cook 4 to 5 minutes or until heated through. Carefully stir in cream cheese, Cheddar cheese and beer; pan will be full. Cook 2 to 3 minutes, stirring constantly, until cheeses are completely melted. Remove from heat; top with green onions, and serve with pretzel bites.

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