Ingredients
The following ingredients have 4 Servings
- 1/2 c. sharp white cheddar (divided)
- 1/2 c shredded mozzarella
- 1 c. shredded Dubliner or Gruyere cheese
- 1/2 c. whole milk
- 1 8- oz. block cream cheese (softened)
- 1 Tbsp. Dijon mustard
- 2 Tbsp. freshly chopped chives (plus more for garnish)
- 1 clove garlic (crushed)
- 1/3 c. Guinness or other stout
- Kosher salt
- 1 16.3- oz. can refrigerated biscuits
- 2 Tbsp. baking soda
- 1 large egg (whisked with 1 Tbsp. water, for brushing biscuits)
- Coarse kosher or sea salt
- Chives to garnish
Instruction
- Preheat oven to 350°.
- In a medium pot, cook the garlic in olive oil on low heat, then add the milk and beer. Bring liquids to a simmer. Add the cream cheese to the pot and soften over low heat—when the cream cheese begins to melt, add in 1/4 cup cheddar, mozzarella, Dubliner, and Dijon, stirring with a whisk until smooth. To taste for salt.
- Using a knife, halve each biscuit and pinch into a ball. Set aside.
- In a small saucepan, bring 2 cups water and baking soda to a boil, then reduce heat immediately and bring water to a simmer. Add biscuits in batches and cook until puffy, 60 seconds, then remove with a slotted spoon and place around the edge of an oval 10”-12" skillet or baking dish (or dish of similar dimensions).
- Brush the pretzels with the egg wash and sprinkle with coarse salt. Pour the dip into the center of skillet and sprinkle with remaining 1/4 cup cheddar.
- Bake until biscuits are golden and dip is bubbly—32-35 minutes depending on desired brownness.
- Garnish with chives and serve hot.
