A cast‑iron skillet filled with a ring of golden‑brown pretzel bites surrounding a creamy, beer cheesy dip topped with chopped chives.

Appetizer

Pretzel bites and cheesy dip

Name: Pretzel bites and cheesy dip
Cuisine: american

Pretzel bites and cheesy dip are the ultimate duo! These soft, golden little bites deliver that perfect balance of chewy and tender, making them ideal for dipping, snacking and sharing. Paired with a rich, creamy cheesy dip, they turn any moment into a warm, indulgent pleasure. This classic combo is guaranteed to disappear fast!

Pretzel bites and cheesy dip is the ultimate duo! Soft pretzels paired with rich, cheesy dip perfect for dipping and sharing. Guaranteed to disappear fast!

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Cooking time20 min
Prep time1 hr 20 min
DifficultyMedium
ServingsPortions 6

brunch

Appetizer

American

Supreme Cream Cheese

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Just Like Cheddar Shreds

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Just Like Mozzarella Shreds

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INGREDIENTS
DIRECTIONS

For the pretzels:

1½ cup all-purpose flour
1 cup whole wheat flour
¾ cup warm water (105° to 115°F)
1 pkg. active dry yeast
½ tsp. sugar
1 tsp. salt
3 Tbsp. honey
2 tsp. vegetable oil
2 cups hot water
¼ cup baking soda

For the beer cheesy sauce:

1 Violife Supreme Cream Cheese
1 Violife Just Like Cheddar Shreds
1 Violife Just Like Mozzarella Shreds
1 cup beer or lager
1 tsp. garlic powder
¼ tsp. salt
Chives for garnishing

In a small bowl dissolve yeast and sugar in 3/4 cup warm water and set aside until foamy.
In a large bowl combine both flours and 1 teaspoon salt. Make a well in the center and add honey, oil, and yeast mixture.
Stir with a wooden spoon until dough starts to come together. Transfer dough to a lightly floured surface and knead until smooth, about 7 to 8 minutes.
Lightly coat a large bowl with nonstick cooking spray. Transfer dough to prepared bowl. Turn dough to coat. Cover and let stand until doubled in size, about 1 hour.
Preheat oven to 400°F. In a medium bowl combine 2 cups hot water and baking soda.
Divide dough into 16 pieces. Roll each piece into a ball and dip into the baking soda-water mixture.
Arrange dough balls around edge of a 12-inch cast iron skillet, leaving the center open. Score the top of each dough ball with an "x". Sprinkle balls with pretzel salt.
In a medium bowl beat creamy with an electric mixer. Beat in beer until combined. Stir in cheddar cheese, mozzarella cheese, garlic powder, and 1/4 teaspoon salt.
Spoon cheese mixture into the center of the skillet.
Bake for 20 minutes or until pretzels are browned and cheese is melted.
Serve immediately with a sprinkle of chives.