Warm Beer Cheese Dip With Bacon & Bratwurst

Step 1: Bacon ... Add the bacon to a cold non-stick pan; and, slowly bring up to medium heat. If you slowly render the bacon; you shouldn't need to add any oil. Saute the bacon slowly, until crisp and golden brown (about 5-7 minutes). Then, transfer the bacon to a plate, lined with a paper towel to drain, and cool. Then, dice into small pieces. Don't throw out the drippings - you will use those to cook the brat.

Step 2: Brats ... In the same pan on medium heat; add the bratwurst, which you removed from the casing. Break it up as it cooks. You want the bratwurst to get nice and crispy brown - not just cooked through, but CRISP; this is a garnish; so, it is important. It will take about 10 minutes, stirring often. Once crisp; transfer to a plate to drain, but keep covered.

Step 3: Cheese ... Add the cheeses, horseradish, beer, and paprika to a glass bowl; and, microwave on medium heat - at 30 second intervals, stirring often; until completely melted. You can also do this over a pot of lightly boiling water; but, I find the microwave works just as well. The cream cheese will prevent the cheddar from breaking or separating; and, make the dip creamy and smooth.

Step 4: Finish ... Once the cheese is melted; add the scallions and bacon; and, mix to combine. Transfer to a small crock pot or a heavy ceramic bowl to keep warm. Top with the crispy bratwurst and extra scallions.

Step 5: Serve and ENJOY! ... I love my sauerkraut crackers (Recipe #25153); but, any of your favorite crackers works great. Also, cubes of pumpernickel bread, rye bred, and sour dough bread are delicious to dip. Pretzels, baby new potatoes, cauliflower, broccoli, etc; endless combinations.

Step 6: NOTE: You can easily make this ahead of time. Simply don't add the bratwurst and scallion garnish. Refrigerate until ready to use, microwave to reheat; then, add the garnish.