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
BEER CHEESE AND SOFT PRETZEL BITES
This recipe uses one of maybe my favorite hacks ever! I take deli or bakery pizza dough and turn it into browned-and-crunchy on the outside, chewy on the inside pretzel bites that beg to be dipped in a cheesy beer sauce. Serve these at your next tailgate or party and watch them disappear!
Provided by Kardea Brown
Categories appetizer
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
- Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
- While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
- When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
- Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
- For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
BEER DIP
Ranch dressing mix flavors this easy dip packed with shredded cheese. It's perfect paired with pretzels. Be forewarned, though-it's hard to stop eating once you've started! The beer cheese dip can be made with any type of beer, including nonalcoholic. I've taken it to many parties and I am always asked for the recipe. -Michelle Long, New Castle, Colorado
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 3-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheddar cheese. Serve with pretzels.
Nutrition Facts : Calories 89 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 177mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
BEER PRETZELS WITH BEER CHEESE DIP RECIPE BY TASTY
Here's what you need: beer, brie cheese, limburger cheese, cream cheese, yellow onion, paprika, caraway seed, fresh chives, salt, pepper, red onion, premade pizza dough, beer, flour, water, baking soda, egg, course sea salt
Provided by Eva Merz
Categories Snacks
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut rind off soft cheeses while they are still chilled, then cut into cubes.
- Blend cheeses with cream cheese with a fork then add the beer, spices, and diced onion and mix again. When well incorporated, stir in salt & pepper to taste. Chill.
- Take pizza dough out of package and roll into a ball. In a large bowl, add beer and flour to the dough and mix with hands until firm and not sticky. Add more flour if needed.
- Rip off a piece of dough and roll it into a 6-inch (15 cm) long log.
- To form the pretzel, pull the ends of the log to the top of the circle. Twist the ends around each other once and bring them down to meet the bottom of the circle. Then transfer to a baking sheet. Repeat until all dough is used. Chill pretzels in the fridge for 20 minutes.
- Preheat oven to 425˚F (220˚C).
- Bring the water to a boil in a medium pot. Add the baking soda to the water and immediately add pretzels.
- Boil for 20-30 seconds, then take out and place on a baking sheet lined with parchment paper.
- Brush egg wash onto the top of each pretzel, then top with coarse salt.
- Bake for 15-20 minutes or until deep brown.
- Before serving the beer cheese, garnish with sliced red onion, if desired. Cheese mixture can be used as dip or spread.
- Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 85 grams, Fat 33 grams, Fiber 4 grams, Protein 26 grams, Sugar 6 grams
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- Place the milk, 1/2 cup of water, the honey and the butter in a small saucepan set over medium-low heat and heat ust until the butter has melted and mixture is lukewarm.
- Pour milk mixture into flour mixture and stir until a shaggy dough forms. Turn dough onto a floured work surface and knead until smooth and elastic, about five minutes.
- Line two large rimmed baking sheets with parchment paper and spray lightly with non-stick cooking spray. Punch down the pretzel dough and divide it into six equal pieces.
- Preheat the oven to 450ºF and combine the remaining six cups of water with the six tablespoons of baking soda in a large straight-sided sauté pan or saucepot and bring it to a boil over medium-high heat.
- When the pretzels are a little puffy, the oven is preheated, and the water is boiling, carefully lift the pretzels one at a time off of the baking sheet and place in the boiling water for 30 seconds, flipping halfway through.
- Lightly brush the tops of each pretzel with a little of the egg wash and sprinkle with coarse salt. Bake in the preheated oven for 13 to 15 minutes or until dark golden in colour.
- Meanwhile, make the beer cheese dip by melting the butter in a small saucepot over medium heat. Add in the flour and whisk for about one minute to combine and toast the flour.
- Slowly sprinkle and whisk in the cheddar cheese until fully combined then season with kosher salt and keep warm over low heat until ready to serve with warm pretzels.
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