lightningbolt44
Well-known member
Thank You for the recipe GG so so good.
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Looks awesome LB. We are going to tweak it next time to take a bit of the cream cheese out (just a little bit) and add more sharp cheddar.
Its really good and incredibly easy.
Thank You for the recipe GG so so good.
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That looks amazing!! I want that recipe!!
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Thank You for the recipe GG so so good.
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Did the chive garnish add any extra flavor? I ran out of chives in my garden so I wasn't able to garnish mine.
Here you go:
Pretzel and beer cheese
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
DIRECTIONS
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.
I think it added a little something.Nothing that was real noticeable but you could tell they were there.
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Thank You for the recipe GG so so good.
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Yes it is.Looks good. Is that a cast iron pan?
Yes it is.
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I've got probably 6 different cast irons plus one enameled one that I use almost exclusively. Hard to beat once they're good and seasoned.Nice. I have one that I don't use nearly enough outside of making eggs. I've been planning to try this recipe and it will be done in the cast iron
Here you go:
Pretzel and beer cheese
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
DIRECTIONS
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.