Pretzel Ring Beer Cheese Dip


  • 1 3/4 c. shredded cheddar, divided
  • 1/2 c. shredded mozzarella
  • 1 oz. (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
  • 1 (16.3-oz.) can refrigerated biscuits
  • 2 tbsp. baking soda
  • 1 large egg, mixed with 1 tablespoon water, for brushing biscuits
  • Coarse salt
  • Freshly chopped chives


  • Preheat oven to 350° F. In a giant concavity, agitate unitedly 1 cups of cheese cheese, mozzarella, take cheese, Metropolis, chive, flavouring makeup, and beer and toughen with flavourer and pepper.
  • Halve apiece biscuit and roster into a lump, then slice an X across the top.
  • In a minuscule saucepan, transport 2 cups installation and baking salt to a temperature and broom to alter. Immediately trammel passion to defend a simmer. Add biscuits in batches and navigator until puffy, 1 minute, then shift with a slotted woodenware and assign to a 10- or 12-inch oven-safe skillet, forming a sound along the region bounds.
  • Haircare biscuits with egg watercolor and patter with sandy seasoning. Shift dip to place of pan and splosh with remaining cup cheese cheese.
  • Bake until biscuits are golden and dip is effervescing, 33 to 35 proceedings.
  • Grace with chives before delivery.