Creamy Dijon Pretzel Dip Food

DIJON-BACON DIP FOR PRETZELS

Steps:

• In a small bowl, combine the mayonnaise, mustard, bacon and horseradish. Cover and chill until serving. Serve with pretzels.

PARMESAN-CRUSTED CHICKEN WITH CREAMY HONEY-MUSTARD DIP

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
• To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
• Serve chicken with dip on the side.

PRETZEL BITES WITH QUICK CHEDDAR DIP

Steps:

• Make Pretzel Dough:
• Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)
• Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
• Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
• Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.
• Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).
• Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets.
• Bake Pretzels:
• Heat oven to 450°F with racks in upper and lower third. Well oil 2 large baking sheets (about 17- by 12- inches).
• In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Repeat with remaining pretzel bites, returning water to a boil between batches.
• Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.
• Make Cheddar Dip:
• Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature before serving.

SNACK FACTORY® PRETZEL CRISPS® WITH CREAMY SPINACH DIP

Steps:

• Heat olive oil in a large sauce pan and add the onions and garlic, sauteing them until golden brown. Add the spinach and sprinkle with salt and pepper.
• Stir in in milk, cream cheese, mayo and Parmesan cheese; stir until ingredients are evenly incorporated. Reduce heat to low. Allow the ingredients to simmer together, continuing to stir occasionally.
• Serve warm with Snack Factory® Pretzel Crisps®.

CREAMY MUSTARD DIP

Steps:

• Mix first 3 ingredients until well blended.
• Stir in remaining ingredients.
• Refrigerate 2 hours.

CHEESY PRETZEL RING DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Cut pizza dough into 12 portions. Roll into balls.
• Boil water and add baking soda.
• NOTE: Make sure your pot is narrow enough that the water level covers the dough balls and make sure there's enough room left in the pot that it won't boil over when the baking soda is added.
• Place dough balls in the pot, boiling for 20-30 seconds in batches.
• Line a 10" (25 cm) skillet with the dough balls, making a ring along the outside edge.
• Scramble the egg and brush the dough balls with egg wash. Top with salt, to taste.
• Par-bake the dough for 15 minutes.
• While the dough is baking, combine the cream cheese, 1½ cups (150 g) of cheddar, sour cream, cayenne pepper, and garlic powder until smooth.
• Fill the center of the dip ring with the cheese dip. Top the dip and the dough balls with the remaining cheddar.
• Bake for an additional 10-15 minutes (or until the pretzel balls have browned and the dip has fully melted).
• Allow to cool before serving.
• Enjoy!

CREAMY DIJON PRETZEL DIP

Steps:

• 1. MIx all of the ingredients together in a mixing bowl with an electric mixer.
• 2. Amount of Dijon mustard can be varied based on personal taste.
• 3. Put in refrigerator for a few hours for flavors to mix and cream cheese to set up.
• 4. Serve with favorite pretzels.

EASY CREAMY MUSTARD PRETZEL DIP

Steps:

• Mix all 3 ingredients.
• Let chill for at least 30 minute
• Enjoy!

SUNNY'S HONEY DIJON PRETZEL DIP

Steps:

• In a medium bowl, whisk the mayonnaise, honey, mustard and lemon juice together until combined. Serve at room temperature or chilled with pretzels for dipping.

DIJON-BACON DIP FOR PRETZELS RECIPE

Steps:

• Mix mayonnaise, mustard, half the bacon bits, and horseradish together in a bowl. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Sprinkle remaining bacon bits over dip before serving.