Pretzel Ring Beer Cheese Dip Food

BEER CHEESE PRETZEL DIP

Beer Cheese Pretzel Dip image

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

Ingredients

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package dry ranch salad dressing mix
2 cups shredded Cheddar cheese
½ cup beer, or as needed
seasoned salt to taste
cayenne pepper to taste

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

CHEESY PRETZEL RING DIP RECIPE BY TASTY

Cheesy Pretzel Ring Dip Recipe by Tasty image

Here's what you need: pizza dough, water, baking soda, egg, salt, cream cheese, shredded cheddar cheese, sour cream, cayenne pepper, garlic powder

Provided by Jody Duits

Categories Snacks

Yield 12 servings

Number Of Ingredients 10

Ingredients

32 oz pizza dough
5 cups water
¼ cup baking soda
1 egg
salt, to taste
8 oz cream cheese
2 cups shredded cheddar cheese
½ cup sour cream
¼ teaspoon cayenne pepper
2 teaspoons garlic powder

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!

Nutrition Facts : Calories 357 calories, Carbohydrate 35 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 2 grams

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