Classic Onion Pierogies with Yuengling Traditional Lager Cheese Dip
Created by Sheryl Yuengling, Yuengling 6th Generation Family Member
- Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with parchment paper. Spray both sides of pierogies with nonstick cooking spray and place on baking sheet. Spread into an even layer. Bake until golden-brown, flipping halfway through, 16 to 18 minutes total.
- While pierogies are baking, heat the cream cheese in a medium saucepan over medium heat until it begins to melt. Add the beer and whisk together until mixture is smooth and not lumpy. Add the jalapeno, garlic powder, pepper, paprika, and hot sauce and whisk together. Bring to a boil and then remove from the heat and add the cheddar and mozzarella cheese. Stir until cheese is melted.
- Serve hot with plenty of pierogies for dipping.