Minnesota Hot Dish Dip
Makes 2 cups.
Note: McCormick suggests serving this dip with tater tots, prepared as directed.
• 2 c. milk
• 1 package McCormick Original Country Gravy Mix
• 1/2 pound ground breakfast sausage
• 1 c. frozen mixed vegetable blend, such as peas and carrots
• 1/2 c. shredded Cheddar cheese
Gradually stir milk into gravy mix with a whisk in a medium bowl. Set aside.
Preheat oven to 350 degrees. Cook sausage in a large skillet over medium heat until cooked through. Drain and return to skillet. Add vegetables and gravy mixture.
Bring to boil over medium heat, stirring frequently. Reduce heat and simmer 2 minutes. Pour into 9-inch glass pie plate. Sprinkle with cheese. Bake 10 minutes. Serve with tater tots.
Wisconsin Brat & Beer Cheese Dip
Makes 4 1/2 cups.
Note: McCormick suggests serving this with soft pretzel bites or pretzel chips.
• 1 pound bratwurst sausages, casing removed
• 2 tbsp. butter
• 1/4 c. flour
• 1 1/2 c. milk
• 1 c. beer, such as Miller (headquartered in Milwaukee)
• 1 package McCormick Pork Gravy Mix
• 1 1/2 c. shredded sharp Cheddar cheese
• 3/4 cup cheese curds or shredded white Cheddar cheese
Preheat oven to 350 degrees. 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.