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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.
