PRETZEL BITES WITH BEER CHEESE DIP

Move over regular chips and dip or a regular pretzel and cheese, the pretzel bites with beer cheese dip is in town and ready to party! Literally the perfect football tailgate food or put it out for the family on a Sunday afternoon and dig in! Knowing me, I could even make a meal out of it I missed your night, and I may have already! Lol! 

Yum

I made this last spring and captured photos but forgot to do a blog post on it or video. So not only am I sharing it here today but I’m sharing it on my Instagram reels as well because it is so incredible! Like literally, who knew you could take biscuits and boiling baking soda water and turn them into pretzels??

What you'll need!

PRETZEL BITES WITH BEER CHEESE DIP

INGREDIENTS:

1 3/4 cup shredded cheddar cheese, divided

1/2 cup shredded mozzarella/provolone cheese

1 (8oz) block cream cheese, softened

3/4 tbsp brown mustard

2 tbsps. chopped chives (plus more for garnish) 

1 tsp garlic powder

1/4 cup pale ale beer

Dash salt and pepper

1 (16.3 oz) can Grands biscuits 

2 tbsp baking soda

1 large egg mixed with 1 tbsp water for brushing biscuits

Coarse Salt 

 

DIRECTIONS:

Preheat oven to 350°. A large bowl mix together 1 1/2 cups of cheddar cheese, the mozzarella, cream cheese, brown mustard, chives, garlic powder, dash of salt and pepper and the beer.

 

Cut each biscuit in half and roll into a ball then slice an X across the top with a sharp knife. 

 

In a Small saucepan, bring 2 cups of water and the baking soda to a boil and stir to dissolve. Immediately reduce the heat to a simmer and add the biscuit balls in batches and cook until puffy, about one minute then remove with a  slotted spoon and transfer it to a 10-inch oven proof skillet forming a ring along the inside edge.

 

Brush the biscuits with egg wash and sprinkle with the coarse salt. Transfer your cheese dip to the center of the skillet and sprinkle with the remaining 1/4 cup cheddar.

 

Bake the biscuits until they are golden, and the dip is bubbly about 30 to 35 minutes.

 

Garnish with the remaining chives before serving.

SO GOOD!

I'll be back tomorrow already with another 

tasty recipe!! Do I hear TASTY TUESDAY??

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