BEER CHEESE PRETZEL DIP
This is a GREAT alternative to chips and dip. I take this everywhere and always get asked for the recipe. It is awesome! It is best served with mini-twist pretzels, but it's also great with veggies.
Provided by SQUASHBLOSSOMGIRL
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h10m
Yield 56
Number Of Ingredients 6
Steps:
- In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.
Nutrition Facts : Calories 46.4 calories, Carbohydrate 0.6 g, Cholesterol 13 mg, Fat 4.1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 87.9 mg
EASY PRETZEL SPREAD WITH CHEESE DIP
Provided by Food Network
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 5
Steps:
- Prepare the pretzels according to package instructions. Stack vertically on a vertical paper towel holder to create a pretzel tower.
- Place the cheese, vegetable stock and mustard in a microwave-safe bowl and cover with plastic wrap or a microwave-safe plate. Microwave on medium power until the cheese is melted, 1 to 2 minutes. Whisk until the dip comes together as a smooth sauce.
- Serve warm with the pretzel tower, sliced apples, seedless green grapes and extra mustard for dipping.
BEER CHEESE PRETZEL AND DIP
My best friend shared this recipe with me, and we are SO SICK of making it -- but it's always requested at our parties! We have made the pretzel in various shapes, depending on the occasion (e.g., hearts, sorority letters, etc.). The pretzel may be partially baked ahead of time and frozen. The dip may also be prepared in advance.
Provided by DOREENB
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 55m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.
- In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.
- Bake 25 minutes in the preheated oven, or until golden brown.
- In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 18 g, Cholesterol 36.5 mg, Fat 9.6 g, Fiber 0.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 941.7 mg, Sugar 2.4 g
PRETZEL BREAD BOWL WITH CHEESE DIP
Our town is known as Pretzel City-even our local sports teams are known as The Pretzels. I came up with this recipe for an annual local recipe contest. People couldn't believe that this delicious bread had pretzels in the mix! For variety, try using different flavors of pretzels. -Andrea Johnson, Freeport, Illinois
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Mix pretzels, dressing mix, yeast, sugar, baking soda and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on low speed until moistened. Add cheese; beat on medium 3 minutes. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic and let rest 10 minutes., Grease a baking sheet; sprinkle with cornmeal. Shape dough into a round loaf; place on prepared pan. Cover and let rise in a warm place until doubled, about 1 hour., Whisk egg white with water; brush over top of loaf. If desired, sprinkle with salt. Preheat oven to 375°. Bake until golden brown and bread sounds hollow when tapped, 30-35 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool completely., For dip, mix sour cream, pepper jack cheese and dressing mix. Refrigerate until serving., To serve, cut one fourth off top of bread loaf. Hollow out bottom of loaf, leaving a 1/2-in.-thick shell. Cut removed bread into cubes. Fill bowl with dip. If desired, top with peppers and additional cheese. Serve dip with bread cubes and vegetables.
Nutrition Facts :
PRETZEL DIP (OLD ENGLISH CHEESE DIP)
Everyone seems to love this stuff. It's great for all party occasions from the Superbowl to Christmas Eve.
Provided by livie
Categories Cheese
Time 2h15m
Yield 1 1/2 cups around, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Beat cream cheese till smooth. Add rest of ingredients and beat till all is completely combined. Place into serving bowl; cover and chill 2 hours to let flavors merry. Serve with pretzels.
- - If you like your dip really cheesy you may add one more 5 oz. jar of Old English cheese. Also, you may add 3-5 strips of cooked and crumbled crispy bacon and can even put it into a little dipper crock pot and serve it warm. All ways are delicious!
Nutrition Facts : Calories 98.3, Fat 9.7, SaturatedFat 5.5, Cholesterol 31.2, Sodium 98.2, Carbohydrate 1.4, Sugar 1, Protein 1.7
EVERYTHING BAGEL PRETZEL TWISTS WITH SCALLION CREAM CHEESE DIP
I've eaten a ton of soft pretzels while growing up in Philadelphia. I love how quickly this dough comes together and that it stretches and twists with such ease. A generous coating of everything bagel seasoning blend and a rich cream cheese dip make these pretzel twists hard to resist. Count on them becoming a favorite for all of your tailgating parties.
Provided by Dan Langan
Categories main-dish
Time 1h25m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Place racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line two half sheet pans with parchment paper and spray the parchment generously with nonstick spray.
- For the dough: Whisk the buttermilk, brown sugar and yeast in a liquid measuring cup. Set aside.
- Put the flour, baking powder and salt in the bowl of a stand mixer fitted with the dough hook attachment. Use a hand whisk to combine. Add the oil and mustard and then pour in the buttermilk mixture. Mix in the stand mixer on low speed until combined, then scrape the bowl and dough hook. Mix on low speed until smooth and stretchy, 3 to 4 minutes. If the dough looks very sticky or isn't coming away from the sides of the bowl into one mass during the first minute of mixing, add up to an additional 2 tablespoons of flour.
- Continue to mix until smooth and the dough pulls away from the sides of the bowl. Transfer the dough to a lightly floured surface and cut into 12 rough portions. Pre-shape each portion into a rough 3- to 4-inch-long log. Place the portions on one of the prepared greased and parchment-lined half sheet pans, cover with a kitchen towel and let rest 5 to 10 minutes.
- For the soak: Meanwhile, put the water in a large skillet (so that you have about 1 inch of water). Stir in 1/3 cup baking soda and 2 tablespoons brown sugar and bring to a simmer over medium-low heat. Keep the soak at a simmer while you roll the pretzels and make the dip.
- For the scallion cream cheese dip: Reserve 1 teaspoon of the scallion greens for garnish. Stir together the cream cheese, mustard, remaining scallions, onion powder, brown sugar and salt a large bowl with a rubber spatula until smooth. Stir in the yogurt until smooth. Taste and season with additional salt or onion powder if needed. Transfer to a small bowl, top with the reserved 1 teaspoon scallions, cover and refrigerate until ready to serve so the flavors can meld.
- To form the pretzel twists: Roll 1 portion of dough into a 10- to 12-inch rope and then loosely twist 3 to 4 times, sealing the ends with a touch of water. Use as little flour as possible when rolling. Place the twists on the two greased and parchment-lined half sheet pan, 6 twists per sheet pan.
- Working in batches, place 3 to 4 pretzels at a time in the simmering baking soda solution and soak 20 seconds per side. Using a spider or two spoons, transfer to a kitchen towel to drain, then transfer back to the sheet pan. Sprinkle generously with the everything bagel seasoning blend.
- Bake, rotating top to bottom and front to back about halfway through, until deep golden brown and springy to the touch, 14 to 16 minutes. Cool the pretzel twists on the sheet pans until warm, about 10 minutes. Serve with the scallion cream cheese dip.
PRETZEL KNOTS WITH SHARP CHEDDAR CHEESE DIP
The perfect partnership: Pretzel knots using crescent rolls as a short cut have a little bit of everything on top and are dunked into a creamy rich cheese dip that tastes harder than it is to make.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 5-quart Dutch oven, heat 5 cups water and the baking soda to boiling over high heat.
- Meanwhile, in small bowl, beat egg and 1 tablespoon water with fork until well mixed. In another small bowl mix onion, garlic, poppy seed, sesame seed and salt until blended; set aside.
- Unroll dough onto work surface; separate into 8 triangles. Starting at shortest side of each triangle, roll up loosely to opposite point. Bring ends of dough together; pinch lightly. Repeat with remaining triangles.
- Place rolls, 2 at a time, in boiling soda water; cook 30 seconds or until dough looks slightly puffy and dimpled. With slotted spoon, remove from water; place on paper towel-lined plate. Repeat with remaining rolls.
- Using metal pancake turner, carefully transfer rolls to cookie sheet. If necessary, reshape rolls. Lightly brush tops with egg mixture; sprinkle with spice mixture.
- Bake 15 to 18 minutes or until deep golden brown. Immediately remove from cookie sheet.
- Meanwhile, in 2-quart saucepan, heat butter over medium-high heat until melted. Sprinkle flour on butter; cook and stir constantly 1 minute. Slowly beat in milk with whisk, and continue to stir about 5 minutes or until mixture comes to a boil. Reduce heat to medium; stir in cream cheese, stirring constantly with whisk until smooth. Slowly add Cheddar cheese, 1/2 cup at a time, stirring constantly until cheese is melted. Stir in salt. Serve dip with pretzel knots.
Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Knot and 3 Tbsp Dip, Sodium 900 mg, Sugar 5 g, TransFat 0 g
PEANUT BUTTER CHEESE BALL PRETZEL DIP
Steps:
- Combine peanut butter, cream cheese, and butter in a bowl; beat together with an electric mixer until creamy. Beat in vanilla extract. Mix in confectioners' sugar, 1/2 cup at a time, until incorporated. Fold in chocolate chips.
- Pour chocolate sprinkles onto a plate. Shape peanut butter mixture into a ball and roll in chocolate sprinkles until completely coated. Transfer to a serving dish.
- Arrange pretzel crackers on the dish around the ball. Chill until firm, at least 1 hour.
PEANUT BUTTER CHEESE BALL PRETZEL DIP
A quick and easy dessert dip for the pretzel and peanut butter lovers in your life. This yummy cheese ball is great for parties, tailgating, or just family movie night. Keep refrigerated until 30 minutes before you are ready to serve.
Provided by Jewel Kingsley
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Combine peanut butter, cream cheese, and butter in a bowl; beat together with an electric mixer until creamy. Beat in vanilla extract. Mix in confectioners' sugar, 1/2 cup at a time, until incorporated. Fold in chocolate chips.
- Pour chocolate sprinkles onto a plate. Shape peanut butter mixture into a ball and roll in chocolate sprinkles until completely coated. Transfer to a serving dish.
- Arrange pretzel crackers on the dish around the ball. Chill until firm, at least 1 hour.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 48.4 g, Cholesterol 24.7 mg, Fat 27 g, Fiber 2.7 g, Protein 9.7 g, SaturatedFat 10 g, Sodium 670.9 mg, Sugar 26.8 g
PRETZEL CHEESE DIP
Awesome cheese dip. My grandma makes this around the holidays and it's gone in minutes. I make this for football games, parties and whenever it is requested. My husband loves it so much he spreads it on sandwiches instead of mayo. Hope you enjoy!
Provided by J92839
Categories Spreads
Time 10m
Yield 1 BATCH
Number Of Ingredients 6
Steps:
- Let cheeses come to room temperature.
- Using a mixing bowl, combine all cheese and mix with electric mixer until creamy.
- Add garlic and onion a little at a time to taste.
- Refrigerate to chill and serve with pretzels.
Nutrition Facts : Calories 4028.5, Fat 220.7, SaturatedFat 136.7, Cholesterol 589.7, Sodium 12815.3, Carbohydrate 360.1, Fiber 13.1, Sugar 15.1, Protein 158.9
PRETZEL RING BEER CHEESE DIP
How to make Pretzel Ring Beer Cheese Dip
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.Make Beer Cheese Dip: In a large bowl, combine cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, beer, 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.Bake until biscuits are golden and dip is warmed through and bubbly, 30 to 35 minutes.Garnish with chives.
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