PRETZELS WITH CHEESE DIP
These are by far the best soft pretzels I've ever tasted. I make them often to serve as a snack or even as part of a meal. Chewy and golden brown, they're delicious! -Shannon Cooper, S. Gibson, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rise in a warm place for 20 minutes. , Punch dough down. Divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. , In a large non-aluminum stockpot, bring water to a boil; add baking soda. Drop two pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain. Place on a greased baking sheet; sprinkle with coarse salt. Repeat for each pretzel. , Bake at 475° for 10-12 minutes. Remove from pan to wire racks to cool., For dip, combine cheeses in a microwave-safe bowl. Microwave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk. Serve pretzels with cheese dip and mustard.
Nutrition Facts : Calories 214 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 994mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
PERFECTLY CHEWY SOFT PRETZELS WITH CHEESE DIP
Yes, you can make delicious, chewy soft pretzela successfully at home in your own kitchen! Using my quick baked baking soda trick (it's much easier and safer than giving the pretzels a bath in lye) you'll be tucking into homemade soft pretzels -with their traditional flavor and lovely brown colour-in no time. Watch the video in the recipe card for a tutorial on how to shape pretzels!
Provided by Erin Clarkson
Categories Baking
Time 4h
Number Of Ingredients 22
Steps:
- Combine all ingredients except for the butter in the bowl of a stand mixer fitted with the dough hook.
- Mix on medium-low speed for 10-12 minutes until a stiff, smooth dough forms. It will be quite firm - this is fine and is what gives lovely chewy pretzels. Don't freak out.
- Add the butter and mix for a further 5 minutes until it is completely incorporated and passes the window pane test.
- Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight.
- Turn the dough out onto a work surface (do not flour), and weigh the dough then divide into 12 equal sized balls. Shape each into a ball, then place on the bench under plastic wrap to rest. Keep covered until you are ready to use.
- Line three baking sheets with silpats / silicone baking mats, or parchment paper (see notes).
- Working with one piece of dough at a time, roll the dough into a long thin sausage, 30" (76cm) long. This will seem very thin but is necessary in order for the pretzels to be the right shape once risen. If you would like them a little thicker, roll the dough sausage a little shorter.
- Make the dough into a 'U' shape, then cross the two ends over twice to form a twist, then bring the ends down and press onto the rounded part of the pretzel (See video). Transfer to a lined baking sheet.
- Repeat the process with the remaining dough balls, until you have 12 pretzels. Space evenly amongst the baking sheets (you can get away with using two sheets but things get a bit squishy).
- Rise the pretzels, uncovered, at room temperature for 30 minutes, then transfer to the fridge for a further 10 minutes.
- Preheat the oven to 475˚f / 245˚c. In a large, shallow pan (I used a frying pan / skillet), combine 1/4 cup baked baking soda and 6 cups of water. Heat until the solution is steaming, then turn off.
- Working with one pretzel at a time, carefully lift off the baking sheet, and place upside down in the solution. Soak for 10 seconds, then carefully flip over and soak for another. Remove using a slotted spatula or another flat utensil, and place onto the silicone mat lined baking sheet.
- Repeat with the remaining pretzels - if you are baking on three trays, do not dip the third tray of pretzels until just before you bake them.
- Egg wash the pretzels just before you bake them, and use a razor blade or sharp knife to score the rounded part of the pretzel (see photos). Sprinkle with pretzel salt.
- Bake two trays at once for 9-10 minutes, switching trays half way through, until the pretzels are golden brown. While the two trays are baking, dip the third tray and then repeat the egg washing and baking process.
- Allow to cool slightly on the trays, and then transfer to a cooling rack and allow to cool completely. Serve with cheese dip (recipe follows). Best eaten on the day that they are made - if you are planning on keeping some for more than one day, do not add the salt as it makes them soggy.
- In a medium pot, melt the butter, and then add the flour, whisking well to combine. Cook, for 1-2 minutes over medium heat, or until the mixture is bubbly and foaming slightly. Remove from the heat, and, whisking constantly, add the milk.
- Whisk well to combine, then return to the heat and cook for a further 4-5 minutes, whisking continuously, until the mixture has thickened. Season well with salt and pepper. Remove from the heat and add the American Cheese, the sharp cheddar, and the cream cheese, and mix well to incorporate, continuing to stir until the cheese is melted. Add the smoked paprika, cayenne pepper and wholegrain mustard and stir well.
- Transfer to a microwave safe dish and serve warm alongside the pretzels. As needed, rewarm in the microwave by zapping for 30 seconds at a time, stirring well between each interval, until warm and smooth. Store leftovers in an airtight container in the fridge.
BEER CHEESE PRETZEL AND DIP
My best friend shared this recipe with me, and we are SO SICK of making it -- but it's always requested at our parties! We have made the pretzel in various shapes, depending on the occasion (e.g., hearts, sorority letters, etc.). The pretzel may be partially baked ahead of time and frozen. The dip may also be prepared in advance.
Provided by DOREENB
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 55m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.
- In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.
- Bake 25 minutes in the preheated oven, or until golden brown.
- In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 18 g, Cholesterol 36.5 mg, Fat 9.6 g, Fiber 0.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 941.7 mg, Sugar 2.4 g
EASY PRETZEL SPREAD WITH CHEESE DIP
Provided by Food Network
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 5
Steps:
- Prepare the pretzels according to package instructions. Stack vertically on a vertical paper towel holder to create a pretzel tower.
- Place the cheese, vegetable stock and mustard in a microwave-safe bowl and cover with plastic wrap or a microwave-safe plate. Microwave on medium power until the cheese is melted, 1 to 2 minutes. Whisk until the dip comes together as a smooth sauce.
- Serve warm with the pretzel tower, sliced apples, seedless green grapes and extra mustard for dipping.
PRETZEL CHEESE SAUCE RECIPE
Creamy pretzel cheese dip that's made with just 5 simple ingredients in less than 10 minutes. Once you try it, you'll make this homemade version over store bought every time!
Provided by Jamielyn Nye
Categories Condiment
Time 10m
Number Of Ingredients 7
Steps:
- In a small saucepan over medium heat, melt the butter. Sprinkle the cornstarch over the butter, stirring constantly, and cook for 1 minute.
- Warm the milk in the microwave 15 to 20 seconds. Slowly pour the milk into the saucepan, while whisking constantly. Continue whisking until thickened (but still pourable). Watch it carefully.
- Remove from heat and stir in the cheese until smooth. The sauce will continue to thicken as it cools.
- Stir in salt and pepper. Add amount of hot sauce you prefer. If the sauce gets too thick, whisk in 1 to 2 Tablespoons warmed milk.
- Place in a mini crockpot to keep warm and gooey. If it thickens, reheat in the microwave 15 seconds. Serve with pretzels, tortilla chips, or vegetables.
Nutrition Facts : ServingSize 2 Tablespoon, Calories 139 kcal, Carbohydrate 2 g, Protein 8 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 183 mg, Sugar 1 g
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
PRETZEL BITES WITH QUICK CHEDDAR DIP
Although Americans chow down on plenty of crisp pretzels, there's something irresistible about the soft variety that makes them just as addictive, if not more so, than the crunchy version. When formed into bite-size nuggets, not only do they pop easily into your mouth, but they are also small enough to eliminate the temptation to double-dip in the Cheddar sauce. You can also offer up a bowl of mustard, or divide your Cheddar dip into three bowls, flavoring one with mustard and the other with caraway seeds. You may suspect that the large amount of baking soda to cook the pretzels is a typo; it's not. Believe us, it's the secret to the chestnut-brown color they develop during baking. Without it, the pretzels would look anemic. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Father's Day Feast. Menu also includes Grilled Rib Pork Chops with Sweet and Tangy Peach Relish and The Ultimate Brownie Sundae.
Provided by Elizabeth Green
Categories Bread Cheese Bake Super Bowl Vegetarian Kid-Friendly Father's Day Cheddar Poker/Game Night Party Gourmet snack snack week Small Plates
Yield Makes 8 dozen pretzel bites
Number Of Ingredients 15
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.
SOFT PRETZELS WITH CHEESE DIP
Yummy soft pretzels with a cheese sauce
Provided by thebakingexplorer
Categories Snack
Time 1h20m
Number Of Ingredients 19
Steps:
- In a large bowl mix together the strong white bread flour, salt and yeast
- Mix the milk, water and oil together in a jug, and add to the bowl of flour
- Mix the ingredients together until a dough forms, then knead by hand or in a mixer fitted with a dough hook for 10 minutes until it becomes a smooth and soft dough
- Put the dough into an oiled bowl covered with cling film and leave it somewhere warm for 1 hour until it has doubled in size
- Knock the dough back on a floured surface, then cut the dough into 12 equal pieces
- Roll each piece of dough out into long, thin sausage about 18" long
- Twist each piece into the 'pretzel loop' by crossing over the two ends, then twisting them around and bringing them back on each other. Secure the ends by pressing gently
- Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6, line two baking trays with baking paper and get a pot of water boiling on the stove. Add the Bicarbonate of soda to the boiling water
- Boil each pretzel for 20 seconds, then place onto the baking trays. Use a slotted spoon or spatula to lower them into the water and fish them out
- Brush the beaten egg over the pretzels, then sprinkle on the sesame seeds and rock salt
- Bake the pretzels for 20 minutes until golden brown
- For the sweet pretzels, once they have finish baking brush them with the melted butter, then sprinkle the cinnamon sugar over them generously and leave to cool
- Melt the butter in a pan
- Add the flour, stir together and cook for a couple of minutes
- Add the milk slowly, whisking well between each addition to avoid creating lumps. Once all added, bring to a medium heat and keep stirring constantly until the mixture thickens
- Remove from the heat, add the cheese and stir in. Serve immediately
- Follow the instructions to make the pretzels. Brush with egg and bake, do not add the salt or sesame seeds
- Mix the caster sugar and cinnamon together
- When you take the pretzels out of the oven, brush them with the melted butter and sprinkle the cinnamon sugar over them
- Dip in warm Nutella if desired
PRETZEL DIP
I created this when I realized that the cheese spreads I bought from the market were not being eaten. I would get they were too strong, too gritty....you name it! So figuring I had little to lose I throw some things together and viola! This is now requested at home. I usually use Owls Nest Cheese, but Merkts or Kaukana (Wow..I bet that is spelled wrong!) would work just fine. It is VERY flexible so feel free to play with other spices and seasonings that appeal most to your family. Cook time includes "resting" time.
Provided by Michelle S.
Categories Cheese
Time 1h5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place all in a mixing bowl and beat the dickens out of it!
- Let sit for 1 hour for flavors to blend.
- I am usually VERY generous with that teaspoon of garlic.
- Serve with pretzels, veggies, chips or pretzels.
Nutrition Facts : Calories 1215.8, Fat 115.7, SaturatedFat 73, Cholesterol 324.7, Sodium 2645.6, Carbohydrate 15.9, Sugar 0.3, Protein 32.4
HOMEMADE SOFT PRETZELS WITH MUSTARD CHEESE DIP
It's impossible to resist these Homemade Soft Pretzels with Mustard Cheese Dip! Salty, buttery and warm, soft pretzels are perfect for tailgating, celebrating Oktoberfest, or just for a fun afternoon snack!
Provided by Amy Nash
Categories Uncategorized
Number Of Ingredients 15
Steps:
- In the bowl of a stand mixer, combine the warm water, sugar and yeast, and let it proof for 5 minutes until foaming. Add the flour and salt and mix with a dough hook to combine, then knead for 5 minutes until the dough is smooth and soft. Cover bowl of dough with plastic wrap and let it rest for 30 minutes.
- While the dough rests, combine the boiling water and baking soda, stirring until the baking soda is dissolved. Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a silicon baking mat.
- Divide the dough into eight equal pieces and roll each piece into a long rope, about 30" long. Twist into a pretzel shape by making an upside down "U" shape and crossing and twisting the ends, then folding them over to the top of the "U".
- Place the pretzels into the hot baking soda bath for 20-30 seconds, spooning the liquid over the pretzels, then transfer to the baking sheet and sprinkle with coarse kosher salt and bake for 10 minutes until golden brown.
- Remove the pretzels from the oven and immediately brush with the melted butter.
- Melt the butter in a medium saucepan or skillet over medium heat. Whisk the flour into the melted butter until lightly browned and thickened, about 2-3 minutes, to form a roux.
- Slowly add the milk to the roux, whisking constantly. Continue to whisk until the mixture thickens but is still pourable, about 5 minutes. Sprinkle the cheese over the sauce and whisk until it melts into the sauce, then taste and add the mustard, salt, and pepper to taste.
Nutrition Facts : ServingSize 1 pretzel, Calories 410 kcal, Carbohydrate 38 g, Protein 15 g, Fat 22 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 62 mg, Sodium 1283 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 7 g
HOMEMADE PRETZELS WITH BEER-CHEESE DIP
Turn the kitchen into a pretzel shop with Homemade Pretzels with Beer-Cheese Dip! There's no need to buy pretzels when you can serve homemade pretzels.
Provided by My Food and Family
Categories Bread
Time 1h29m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add warm water to sugar, yeast and 1 Tbsp. butter in small bowl; stir. Let stand 5 min. or until foamy.
- Use pulsing action of food processor to process bread flour and 1/2 tsp. salt just until blended. Add yeast mixture; process 1 min. or until mixture is well blended and forms ball that pulls away from side of container.
- Transfer dough to medium bowl sprayed with cooking spray; turn dough over. Cover with plastic wrap. Let rise in warm place 30 min. or until doubled in size.
- Punch down dough. Divide into 24 equal pieces. Roll each dough piece into 18-inch-long rope. Fold each rope in half, then twist slightly; pinch ends together to seal. Place 12 twists on each of 2 baking sheets sprayed with cooking spray.
- Heat oven to 425ºF. Place racks on lowest and highest positions in oven. Fill Dutch oven with 2-1/2 qt. (10 cups) water. Add baking soda; stir until dissolved. Bring water just to simmer. Carefully add 6 pretzel twists, 1 at a time, to hot water; cook 1-1/2 min. or until pretzels start to puff, turning after 45 sec. Remove from water with slotted spatula; return to baking sheet. Repeat with remaining pretzel twists using both baking sheets. Sprinkle with remaining salt. Place 1 baking sheet on each oven rack.
- Bake 13 to 14 min. or until pretzels are lightly browned, switching baking sheets on oven racks after 7 min. Transfer pretzels to wire racks. Melt 2 Tbsp. of the remaining butter; brush onto pretzels.
- Melt remaining butter in medium saucepan on low heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk, then beer; cook and stir 2 to 3 min. or until thickened. Stir in mustard. Add shredded cheese and VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.
- Serve with the pretzels.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 3 g, Protein 8 g
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 CHEESE DIP
Beer cheese dip is warm, creamy, and layered with rich flavor. It's the perfect easy appetizer for the big game or your next game night.
Categories Father's Day Halloween Super Bowl appetizers comfort food snack
Time 15m
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- 1. In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook, stirring, until softened, 4 to 6 minutes. Gradually whisk in the flour and cook, whisking constantly, until lightly browned, about 1 minute. 2. Gradually whisk in the beer and half and half. Cook, whisking constantly, until the sauce is thickened and just begins to bubble, 5 to 7 minutes. Reduce the heat to low and gradually add the cheeses, whisking constantly, until melted and combined. Remove from the heat. 3. Whisk in the dijon mustard and the Worcestershire sauce. Garnish with chives and black pepper, if you like. Serve with pretzels; re-warm gently as needed.
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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. If it accidentally gets a little too hot, just set the mixture aside for a few minutes until the mixture is lukewarm.
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- 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. Roll each piece into a 50-centimeter rope. Shape the ropes into pretzel twists and transfer onto the prepared baking sheet. Drape the formed pretzels with the clean kitchen towel and set aside for 15 to 20 minutes while you preheat your oven and prep the pretzel bath.
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- Beer Cheese Dip. Beer cheese dip is the traditional pretzel pairing and will always be one of my favorites! I prefer this cheesy, stretchy dip with a large soft pretzel, but it can be served with whatever you like.
- Mustard Pretzel Dip. Honey mustard anything makes my ears perk up instantly. It’s one of my favorite flavors! It’s also one of the best dips for pretzels, no surprise there.
- Strawberry Pretzel Salad Dip. This dip is perfect for a spring or summer outdoor party, but don’t let it stop you from making it during the colder months for indoor gatherings, either.
- Crunchy Cheddar Pretzel Dip. This recipe combines a bunch of great flavors to make my favorite pretzel dip recipe. Using a ranch dressing dip seasoning packet adds all the seasoning needed, and combining that with the tangy sour cream, salty cheddar cheese, and crunchy pretzels leaves you with a bite that will keep you going.
- Game Day Mustard Dip. As the title states, this recipe is perfect for game day! Whichever sport gets you excited, football, baseball, basketball, or anything else, this dip will be an amazing snack to serve alongside your other game-day favorites!
- Creamy Peanut Butter Yogurt Dip. Peanut butter and pretzels, a classic pair of sweet and salty that everyone loves! This dip has some added nutrition, with protein loaded in Greek yogurt and peanut butter.
- Beer Cheese Dip. Cheese dip for pretzels is an obvious choice. It’s a classic pairing for a reason! This isn’t your traditional beer cheese dip, though; this has the texture of a cream cheese dip that incorporates the flavors from a beer cheese dip.
- Blackberry Honey Mustard. We’ve already established that honey mustard is a great combination with pretzels, and this recipe plays on that but adds a new fun twist: blackberries!
- Cheese Dipping Sauce. This cheesy dip is less complex, and therefore easier to make than the previous one. Instead of a mix of different cheeses, it uses the flavor of straightforward cheddar cheese.
- Loaded Crack Dip. This is probably the best dip on this list to make for a party filled with drinks and laughter! It’s called crack dip for a good reason.
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