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Beer cheese dip with cheese pretzel biscuits
Sponsor
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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:
- In a medium sized pot, melt the butter over medium heat, then add fresh garlic and cook until soft.
- Stir in flour and let cook two to three minutes.
- Add the beer or apple cider and whisk, then stir in mustard, paprika, onion flakes, garlic powder, fresh ground pepper and cream cheese.
- Simmer for five to six minutes, then remove from heat and stir in marble shredded cheese, and 1/2 cup pizza mozzarella.
- Serve warm and garnish with chives and paprika.
Cheese pretzel biscuits:
- Preheat oven to 350°.
- 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.
- In a medium pot, bring four cups water and baking soda to a boil and whisk to dissolve. Reduce heat to a simmer.
- 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.
- Brush biscuits with egg wash and sprinkle with coarse salt. Then bake until biscuits are golden. Remove and enjoy.
