Pretzel Dip Recipe

Rating 5.0
| 1
This three-cheese pretzel dip has a little German and American influence to create a delicious conversation piece for your guests and their pretzels. Luxuriously smooth and cheesy, it can be reheated after you prepare it or it can be consumed cold.
Utensils Appetizer
Globe New American
13
ingredients
5
steps
15
minutes
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Chef Tracy
Chef Tracy is an epicurean and former athlete with a passion for healthy, wholesome recipes. She's worked as both a culinary and pastry chef, which helped her launch a health food dessert company in 2008. She's taught hands-on cooking and nutrition courses for conferences and major companies, including two large grocery store brands. Chef Tracy has also written books and articles that share her recipes and nutrition knowledge.

Ingredients

Servings:
16
18 tsp
butter, room temperature, divided
1/4 cup(s)
shallot, finely chopped
3 tblsp
ground unsalted hazelnuts
3 tblsp
wheat beer
4 oz
brie cheese, cubed, see notes
4 oz
Swiss cheese, cubed
6 oz
cheddar cheese, cubed
1/4 cup(s)
roasted red pepper, chopped
1 tsp
paprika, divided
1/2 tsp
cumin
1/4 tsp
ground anise
sea salt and ground black pepper, to taste
1 tblsp
green onions or scallions, chopped for garnish

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Directions 5 steps | 15 Minutes

Step 1

In the bowl of a double boiler over medium-high heat, place two teaspoons of butter and the shallots.

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Step 2

Stir to evenly blend the shallots and butter. Let the shallots cook until tender, stirring occasionally, about 3-5 minutes.

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Step 3

Check the water level of the double broiler and make sure there is plenty of water. Add the remaining butter, ground hazelnuts, wheat beer, brie, Swiss and cheddar cheese to the shallot mixture. Stir with a wooden spoon until smooth.

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Step 4

Add the roasted red pepper, ¾ teaspoon paprika, cumin, ground anise, salt and pepper. Blend well and cook until completely smooth.

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Step 5

Garnish with the chopped scallions and the remaining ¼ teaspoon of paprika before serving. Enjoy!

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Notes:

  • You can substitute fromage for brie.
  • You can substitute 1 teaspoon of ground coriander and ⅛ teaspoon of orange zest for wheat beer.

Nutrition Per Serving
View All
CALORIES
145
FAT
12.7 g
PROTEIN
6.3 g
CARBS
1.7 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Chrystal G.

Chrystal

28 Jul 2022

So much cheese in this recipe. How can it not be amazing?

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