Pretzel Ring Beer Cheese Dip
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
- 8 oz. cream cheese softened
- 1 can pillsbury grands biscuits
- 2 tsp. garlic powder
- coarse salt for sprinkling
- 1 1/2 c. grated cheddar plus more for sprinkling
- 1/2 c. grated mozzarella
- 1 1/2 tbsp. dijon mustard
- 2 tbsp. chopped chives plus more for garnish
- 1/4 c. beer (we used sierra nevada, but i' ve also used guinness)
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. baking soda
- egg wash for brushing biscuits
- Carbohydrate 13.6427725 g
- Cholesterol 249.48 mg
- Fat 77.715995 g
- Fiber 0.693524978637695 g
- Protein 14.4475275 g
- Saturated Fat 43.766961 g
- Serving Size 1 1 recipe (233g)
- Sodium 729.715 mg
- Sugar 12.9492475213623 g
- Trans Fat 11.106403 g
- Calories 796 calories
Preheat oven to 350 degrees F. Make Beer Cheese Dip: In a large bowl, combine cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and black pepper. Make Pretzels: In a small saucepan, bring 2 cups water and baking soda to a boil. Reduce to a simmer. Cut each biscuit in half and roll into a ball. Slice an X across the top. Drop into simmering water with baking soda and let cook 1 minute, then remove with a slotted spoon and transfer to a cast-iron skillet, forming a ring along the inside edge. Brush biscuits with egg wash and sprinkle with coarse salt. Transfer cheese dip to the center of the skillet and smooth top. Sprinkle with more cheddar. Bake until biscuits are golden and dip is warmed through and bubbly, 30 to 35 minutes. Garnish with chives and serve.
