Pretzel Ring Beer Cheese Dip - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
This cheesy snack is the best thing to ever happen to your skillet.
Ingredients
- 1 1/2 c. grated Cheddar, plus more for sprinkling
- 1/2 c. grated mozzarella
- 8 oz. cream cheese, softened
- 1 1/2 tbsp. Dijon mustard
- 2 tbsp. chopped chives, plus more for garnish
- 2 tsp. garlic powder
- 1/4 c. beer (we used Sierra Nevada, but I've also used Guinness)
- 1/4 tsp. Freshly ground black pepper
- 2 tbsp. baking soda
- 1 can Pillsbury Grands biscuits
- Egg wash, for brushing biscuits
- Coarse salt, for sprinkling
Instructions
- 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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