Pretzel Ring Beer Cheese Dip


Pretzel Ring Beer Cheese Dip

Course Appitizer
Cuisine German
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 Peeople


  • 1 1/2 Cups Cheddar Cheese Grated
  • 1/2 Cup Mozzarella Cheese Grated
  • 8 Oz Cream Chease Softened
  • 1 1/2 Tbsp Dijon Mustard
  • 2 Tbsp Chives Chopped
  • 2 Tsp Garlic Powder
  • 1/4 Cup Beer
  • 1/4 Tsp Ground Black Pepper
  • 2 Tbsp Baking Soda
  • 1 Can Biscuits
  • 1 Large Egg For eggwash
  • 3 Tsp Milk For eggwash
  • 1/4 Cup Coarse Salt For sprinkling


  • 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.

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