Hot Corn Dip with Bratwurst is a Wisconsin take on the classic cream cheese with corn dip, with bits of sausage added into the mix.
Hot Corn Dip with Bratwurst
By Sue Lau | Palatable Pastime
Hot Corn Dip with Bratwurst is my recipe of the day with the blogging group Foodie Extravaganza. We post monthly for food holidays and celebrations. February is National Snack Food Month.
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We have been watching a lot of football in my home. The hubs is from Wisconsin and living in Cincinnati, we are obsessed with two teams, the Green Bay Packers and the Cincinnati Bengals.
We had been hoping the Packers would face off the Bengals, but it was not to be. But amazing Joey Burrows has led the Bengals to the big game against the Rams out in L.A.
I have been making a few recipes suitable for each team. This one is in the colors of the Pack (green and gold) and adds the extra Wisconsin touches of both crumbled cooked bratwurst and lots and lots of cheese.
It heats up nicely in the crock pot. And from there you can scoop it into little bowls for each person. With chips or crackers on the side. I think this would even be good smeared on tortillas and rolled up. Cheesy yum!
For the Bengals, check out the Hanky Panky which is a big tailgate recipe here in Ohio. I will also share my recipe for Bavarian Party Dip very soon. It’s another weirdly local recipe unique to these parts.
Foodie Extravaganza
National Snack Food Month
- Beetroot Hummus from Magical Ingredients
- Bread Pizza Margarita from Sneha’s Recipe
- Hot Corn Dip with Bratwurst from Palatable Pastime
- Nutty Chocolate Hearts from A Day in the Life in the Farm
- Spicy Spanish Olives from Karen’s Kitchen Stories
- Super Fudgy Brownies from Food Lust People Love
Hot Corn Dip with Bratwurst
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Hot Corn Dip with Bratwurst
Hot Corn Dip with Bratwurst
Equipment
- 1 slow cooker (or crockpot)
Ingredients
- 12 ounces cooked bratwurst
- 1/2 cup diced poblano pepper
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 4 scallions, (chopped)
- 15 ounce can corn, (drained)
- 4 ounce can chopped green chillies
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces shredded Monterrey Jack cheese, (divided)
- Tortilla Chips, (optional)
Instructions
- Place the brats in a food processor and pulse into crumbles, or chop fine.
- Brown the crumbled bratwurst with the poblano, onion, and garlic in oil.
- Add the sauteed mixture to a crockpot along with scallions, drained corn, chillies, mayonnaise, sour cream, Parmesan cheese, cumin, chili powder, salt, black pepper and half the Monterrey Jack cheese.
- Stir mixture well then top with remaining shredded cheese.
- Cover and cook on low for two hours or until hot and cheese is melted.
- Serve with chips or crackers.
Notes
Nutrition
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Love the addition of sausage to this corn dip.
Sounds an amazing dip for gameday!
Since I don’t have a dog in that fight, I hope your team wins, Sue! Your dip looks divine!
We usually are Packer Backers. I’m not real happy with Aaron Rodgers right now and since they went out of the playoffs at lightning speed, I am left with Who Dey. And to be truthful, I am liking what I see!