Name: Pretzel Ring Beer Cheese Dip
Prep time: 15 min
Total time: 45 min
Ingredients: 1 3/4 c. shredded cheddar, divided; 1/2 c. shredded mozzarella; 1 (8-oz.) block cream cheese, softened; 1 1/2 tbsp. Dijon mustard; 2 tbsp. freshly chopped chives, plus more for garnish; 2 tsp. garlic powder; 1/4 c. pale ale beer (we love Sierra Nevada); Kosher salt; Freshly ground black pepper; 1 (16.3-oz.) can refrigerated biscuits; 2 tbsp. baking soda; 1 large egg, mixed with 1 tablespoon water, for brushing biscuits; Coarse salt

Looking for an beer cheese dip recipe? This recipe combines cheddar, pale ale, cream cheese, and garlic to make the BEST beer cheese ever. If you want to take it a step further, serve it in a ring of pretzeled store-bought biscuits.

Pretzel Ring Beer Cheese Dip

c. shredded cheddar, divided

c. mozzarella

(8-oz.) block cream cheese, softened

Dijon mustard

tbsp. freshly chopped chives,

garlic powder

c. pale ale beer (we love Sierra Nevada)

Kosher salt

black pepper

(16.3-oz.) can refrigerated biscuits

tbsp. baking soda

egg,

salt

this is now a game day staple at our house on Sundays! I opted out of making my own pretzels and just use the frozen pretzels from the store (I brush a little egg white/water mix onto the pretzel and the salt seems to stick better that way). I also just use a light beer instead of pale ale. This dip ALWAYS hits.

I was not a big fan of this. While the pretzels came out great, the beer cheese was gritty. I'm glad I read the other comments and only did half of the garlic powder and mustard. Even with half, the flavors were still very prominent.

I'm allergic to beer. Do you think I could use a white wine instead?

We made this tonight and it was not very good...as someone who loooves garlic, it was honestly way too garlic-y and you could really taste the mustard. Probably will not make again unfortunately 🙁

Made this for Super Bowl. Don’t recommend. The garlic and mustard is very overpowering and the “dip” part didn’t melt and blend well.

I was reluctant to try the biscuits because they seemed to be an issue with some other reviewers.  They turned out great!  The cheese dip was kinda like a melted cheese ball.  Maybe I needed to cook it longer?  It was well past the time though and the rolls were at the edge of burning!  Flavors were good.  Maybe I should have pre-melted it?

I made this last night for book group.  I prepared the rolls as instructed, but I did not boil the rolls to make pretzels.  I baked the dish in a 10" glass tart pan for 35 minutes.  It turned out perfectly, BUT next time I will cut the garlic and Dijon mustard in half.  It seemed to be a big hit, but I will adjust the seasonings next time.  I think that by changing the seasonings it could take on many different flavors--Mexican with some taco seasoning or Italian with chopped pepperoni, etc.  I plan to use it as a base recipe and play around with it.  It looks great when it comes out of the oven

The people who said the pretzels were soggy didn’t make the dip right. I love it and it turns out perfect every time.

I skipped making the pretzel rolls b/c too much work.  Instead made just the dip in a cast iron skillet and served with soft pretzels.  Huge hit!  It's like being at Oktoberfest!  Couple of tricks: Skip the salt as the cheese has a ton of salt.  I mix all the ingredients with an electric hand mixer on low.  I replaced the mozzarella with Monterey Jack.  I used neuchatel cream cheese.  I put in the skillet n  I sprinkle some more shredded cheese on top, toss in oven.  Baked for 30ish min n it's amazing!

Made all as directed and the dip and pretzel rolls came out perfectly.  I used a 12" cast iron.  Thanks a ton!  I'm assuming it was tasty because it was gone before I had a chance to try it.  Rave reviews from my guests.

I made this and the pretzel bottoms seemed soggy.  and the dip was really thick. It got worse as it cooled.   I also think there was to much cream cheese.  I won't make again.

I don't know what I did wrong as I followed the recipe from the book exactly, but this was truly repulsive... The dip was fine, though not at all melty like the picture (I'd imagine using a few better quality cheeses would change that). But the "pretzels" were so very, very gross.

Everything else, and I mean EVERYTHING, I've tried in the book has been amazeballs!

The video says to boil for 30 seconds. The written instructions say for 1 minute. I did 1 minute and they were very soggy and didn't end up cooking on the bottom. We had to just bring the dip to a party, we couldn't even bring the pretzels.

https://streaming.hearstdigitalstudios.com/15647107-0572-4c66-8f48-30421e9fabad/video_rover_16x9_1080p_hd_1537890630_77039.mp4

Pretzel Ring Beer Cheese Dip is proof you can pretzel at home...meet your new game day dip.

Pretzel Ring Beer Cheese Dip

Prep Time: 15 minutes

Total: 45 minutes

Servings: 8

Cost: $3.86 /serving

Author : Lindsay Funston

Ingredients

Instructions

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