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      Incredible Pretzel Ring Beer Cheese Dip

      Incredible Pretzel Ring Beer Cheese Dip

      3 minute read

      This is the dish where two undeniably compatible ingredients Beer + Cheese collide together to make a mouth-watering dip guaranteed to get any party or holiday event started off on the right note. All delicious dips begin with a cheese base: Our recipe starts off with shredded cheese, mixed with cream cheese (the go-to must-have for any amazing cheesy dip since it absorbs the flavors of the other cheeses and turns them into an ooey-gooey sauce in this case. Once you get the flavor of the garlic, dijon mustard, and the hoppy beer flavor you are going to chew in bliss. The pretzel ring goes perfectly to dip into this incredible dip and is much easier to make than it looks. You simply boil canned biscuits in baking soda and water, brush with butter and salt and enjoy! Our Titanium elite 2 inch deep fry pan is the perfect pan to use for this recipe. The clean-up is the best part, no worries about sticky messes getting left for you to scrub, simply dampen a paper towel and wipe out the pan.


      1 3/4 c. 

      shredded cheddar, divided

      1/2 c. 

      shredded mozzarella

      (8-oz.) block cream cheese, softened

      1 1/2 tbsp. 

      Dijon mustard

      2 tbsp. 

      freshly chopped chives, plus more for garnish

      2 tsp. 

      garlic powder

      1/4 c. 

      pale ale beer (we love Sierra Nevada)

      Kosher salt

      Freshly ground black pepper

      (16.3-oz.) can refrigerated biscuits

      2 tbsp. 

      baking soda

      large egg, mixed with 1 tablespoon water, for brushing biscuits

      Coarse salt


      STEP 1.) Preheat oven to 350°. In a large bowl, stir together 1 1/2 cups mozzarella, cheddar, cream cheese mozzarella, Dijon, chives, garlic powder, and beer and season with salt and pepper.

      STEP 2.) Halve each biscuit and roll into a ball, then slice an X across the top.

      STEP 3.) In a small saucepan, bring 2 cups water and baking soda to a boil and whisk to dissolve. Immediately reduce heat to maintain a simmer. Add biscuits in batches and cook until puffy, 1 minute, then remove with a slotted spoon and transfer to a 10" or 12" ovenproof skillet, forming a ring along the inside edge. 

      STEP 4.) Brush biscuits with egg wash and sprinkle with coarse salt. Transfer dip to center of skillet and sprinkle with remaining 1/4 cup cheddar. 

      STEP 5.) Bake until biscuits are golden and dip is bubbly, 33 to 35 minutes. 

      STEP 6.) Garnish with chives before serving.


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