Recipes

[Chi-town girl]

This sounds way harder than it actually is. Something that’s been “pretzeled” has just been dunked in a boiling water and baking soda solution (see the measurements below) for about 30 seconds before being baked.

We make ours super simple by starting with a can of store bought biscuits cutting them in half, and rolling them into balls before dunking them in the baking soda water. The pretzels then bake along with the dip in a cast-iron skillet (VERY important!).

How long does beer cheese last?

The beer cheese itself will last for a couple days in the fridge and can be reheated at 350° until warm. The pretzeled biscuits, however, are best when enjoyed promptly

This dip can be served (and is delicious) cold, at room temperature or hot and bubbling.

Yields: 8 servings

Prep Time: 15 mins

Total Time: 45 mins

Ingredients

• 1 3/4 c. shredded cheddar, divided
• 1/2 c. shredded mozzarella
• 1 (8-oz.) block cream cheese, softened
• 1 1/2 tbsp. Dijon mustard
• 2 tbsp. freshly chopped chives, plus more for garnish
• 2 tsp. garlic powder
• 1/4 c. pale ale beer (we love Sierra Nevada)

• Kosher salt

• Freshly ground black pepper

• 1 (16.3-oz.) can refrigerated biscuits
• 2 tbsp. baking soda
• 1 large egg, mixed with 1 tablespoon water, for brushing biscuits

• Coarse salt

Directions

1. Preheat oven to 350°. In a large bowl, stir together 1 1/2 cups cheddar, mozzarella, cream cheese, Dijon, chives, garlicpowder, and beer and season with salt and pepper.
2. Halve each biscuit and roll into a ball, then slice anX across the top.
3. In a small saucepan, bring 2 cups water and bakingsoda to a boil and whisk to dissolve. Immediatelyreduce heat to maintain a simmer. Add biscuits inbatches and cook until puffy, 1 minute, then removewith a slotted spoon and transfer to a 10" or 12 "ovenproof skillet, forming a ring along the inside edge.
4. Brush biscuits with egg wash and sprinkle withcoarse salt. Transfer dip to center of skillet and sprinklewith remaining 1/4 cup cheddar.
5. Bake until biscuits are golden and dip is bubbly,33 to 35 minutes.
6. Garnish with chives before serving.

[cindyNC]

@Chi-town girl  Thanks so much for sharing that recipe.  It looks so good.  

[Chi-town girl]

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@cindyNC wrote:

@Chi-town girl  Thanks so much for sharing that recipe.  It looks so good.  

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@cindyNC - the dip itself sounds delicious. The pretzel ring does not need to be made or utilized. I see pretzel rolls being sold at grocery bakeries that can be cut up and used as dippers