Step 1

Preheat oven to 350°.

Step 2

In a medium pot, cook the garlic in olive oil on low heat, then add the milk and beer. Bring liquids to a simmer. Add the cream cheese to the pot and soften over low heat—when the cream cheese begins to melt, add in 1/4 cup cheddar, mozzarella, Dubliner, and Dijon, stirring with a whisk until smooth. To taste for salt.

Step 3

Using a knife, halve each biscuit and pinch into a ball. Set aside.

Step 4

In a small saucepan, bring 2 cups water and baking soda to a boil, then reduce heat immediately and bring water to a simmer. Add biscuits in batches and cook until puffy, 60 seconds, then remove with a slotted spoon and place around the edge of an oval 10”-12" skillet or baking dish (or dish of similar dimensions).

Step 5

Brush the pretzels with the egg wash and sprinkle with coarse salt. Pour the dip into the center of skillet and sprinkle with remaining 1/4 cup cheddar.

Step 6

Bake until biscuits are golden and dip is bubbly—32-35 minutes depending on desired brownness.

Step 7

Garnish with chives and serve hot.