Cincinnati Beer-Braised Brats & Bengals Buckeye Dip
Need some more Super Bowl food ideas? Cincinnati Beer Braised Brats & Buckeye Dip are the perfect thing to ring in a Bengals win this Sunday. Make it, eat it, then tell me about it!!Â
Cincinnati Beer-Braised Brats
Ingredients
- 1/2 stick butter
- 1 tbsp olive oil
- 2 large onions, sliced
- 2 green bell peppers, julienned
- 2 lbs bratwursts, uncooked vs the precooked kind
- 2 12- oz beers, we used Rhinegeist IPA, but lager and ales are wonderful
- salt and pepper, to taste
- hot dog buns or hoagie rolls, toasted
- mustard, for serving
- sauerkraut, for serving
Instructions
- In a deep saute pan or Dutch oven over medium heat, melt butter with the olive oil and cook the onions and bell peppers until caramelized. Add the bratwurst to the pan and pour the beer on top. Bring to a low simmer and cover, cooking until plump and fully cooked. Season with salt and pepper. In a nonstick pan, or using a grill, brown the brats to crisp the outsides. Serve on toasted buns, topped with the pepper-onion mixture (strain this from the beer) and mustard and kraut, if desired.
Buckeye Dip
Ingredients
- 1 8- oz package cream cheese, softened
- 1/2 stick butter, softened
- 1 cup peanut butter, used honey peanut butter
- 2 tbsp brown sugar
- 3/4 cup powdered sugar, plus more if needed
- 1 1/2 tsp vanilla extract
- pinch kosher salt
- 1/2 cup peanut butter chips or Reese’s pieces
- 1/2 cup mini chocolate chips, plus more for coating
- white chocolate chips and Reese’s pieces, for garnish
- pretzels and animal crackers, for dipping
Instructions
- In the bowl of a mixer, combine the cream cheese, butter, peanut butter, brown sugar, powdered sugar, vanilla extract, and salt. Whip with the paddle attachment until fluffy. Add the peanut butter chips and chocolate chips and stir to combine. Using a spatula, shape the mixture into a football shaped oval on a platter. Cover with additional mini chocolate chips and use the white chips to make laces. Serve with pretzels or animal crackers.
