Beer Cheese Dip

Here’s another delicious dip to go along with the creamy Dill Pickle Dip I posted earlier. A tasty treat courtesy of Delish GUARANTEED to make any Wisconsin native drool!

Beer Cheese Dip

Total Time: 0:50
Prep: 0:15
Level: Easy
Serves: 6

Ingredients

  • 1 1/2 c. grated Cheddar, plus more for sprinkling
  • 1/2 c. grated mozzarella
  • 8 oz. cream cheese, softened
  • 1 tbsp. Dijon mustard
  • 2 tbsp. chopped chives, plus more for garnish
  • 1 tsp. garlic powder
  • 1/4 c. pale ale (we used Sierra Nevada)
  • 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 cheese
    • mozzarella cheese
    • cream cheese
    • Dijon
    • chives
    • garlic powder
    • beer
    • 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
  • Bake until biscuits are golden and dip is warmed through and bubbly, 30 to 35 minutes
  • Garnish with chives
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