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Beer cheese dip with cheese pretzel biscuits

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Ingredients

  • 2 tablespoons butter
  • 1 tablespoon garlic, minced
  • 2 tablespoons flour
  • 1 cup hoppy beer (or substitute apple cider, milk, chicken or vegetable stock for an alcohol-free version)
  • 1/2 cup cream cheese, at room temperature
  • 2 teaspoon Dijon mustard
  • 1 teaspoon paprika
  • 2 tablespoons dried onion flakes
  • 2 teaspoons garlic powder
  • 2 cups Black Diamond Marble shredded cheese, divided
  • 1/2 cup Black Diamond Pizza Mozzarella shredded cheese
  • 1 tablespoon chopped fresh chives
  • Lots of freshly ground black pepper
  • 1 – 340g fresh tube of country style biscuits
  • 1/2 cup Black Diamond Pizza Mozzarella shredded cheese
  • 4 tablespoons baking soda
  • 1 egg and 1 tablespoon water for egg wash
  • Coarse kosher salt, for sprinkling

Directions

Beer cheese:

  1. In a medium sized pot, melt the butter over medium heat, then add fresh garlic and cook until soft. 
  2. Stir in flour and let cook two to three minutes. 
  3. Add the beer or apple cider and whisk, then stir in mustard, paprika, onion flakes, garlic powder, fresh ground pepper and cream cheese. 
  4. Simmer for five to six minutes, then remove from heat and stir in marble shredded cheese, and 1/2 cup pizza mozzarella.
  5. Serve warm and garnish with chives and paprika.

Cheese pretzel biscuits:

  1. Preheat oven to 350°. 
  2. Halve each biscuit and roll into a ball with a pinch of pizza mozzarella stuffed in the middle, then cut an X in the top.
  3. In a medium pot, bring four cups water and baking soda to a boil and whisk to dissolve.  Reduce heat to a simmer. 
  4. Add the biscuit balls in batches and cook until they puff up and float to the surface, about a minute.  Remove and drain with a slotted spoon and transfer to a baking sheet.
  5. Brush biscuits with egg wash and sprinkle with coarse salt. Then bake until biscuits are golden.  Remove and enjoy.

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