Mexican Beer Cheese Pretzel Dip Skillet
You can't go wrong with cheese so I am combining sharp cheddar with some spicy green chilies and shortcut soft pretzels in my Mexican Beer Cheese Skillet Dip. Bake and serve in the same dish for fewer dishes!
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Servings: 8 servings
Ingredients
For the pretzels
- 2 cans refrigerated french bread dough 16 ounces total
- 2 cups water
- 2 teaspoons baking soda
- 1 egg
- 2 tablespoons milk
- 1 tablespoon salt
For the Mexican Beer Cheese Dip
- 8 ounces cream cheese softened
- 1 1/2 cups sharp cheddar cheese shredded
- 1/2 cup Mexican cheese shredded
- 1 tablespoon Southwest Seasoning or taco seasoning
- 4 ounces chopped green chilies
- 1/2 teaspoon lime juice
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/4 cup beer I like Dos Equis
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon pepper
Instructions
Make the soft pretzels
- Bring a medium-sized pot containing the water and the baking soda to a boil over medium heat.
- Pull out your bread dough and cut it into 16 even pieces.
- Roll each one into a ball.
- Cut an "x" on the top of each ball with a knife or scissors.
- Two at a time, drop the bread balls into the boiling solution, turning it to a simmer, and cook for 1.5 minutes, flipping occasionally.
- After the 1.5 minutes, remove the bread balls with a slotted spoon and place on a clean plate.
- Continue with the remaining bread balls, two at time, until all are cooked.
- Once all the pretzels are boiled, place them around the outer edge of the inside of the skillet.
- Combine the egg and milk and beat together until blended.
- Brush the pretzel bread balls with the egg wash.
- Sprinkle with salt.
Prepare the Mexican Beer Cheese Dip
- Preheat oven to 350F.
- In a bowl, combine the cream cheese, shredded cheddar, and Mexican cheese (reserving 1/4 cup for topping.)
- Mix to combine.
- Add the beer, green chilies, garlic, pepper, lime juice, and mustard.
- Mix to combine.
- Pour into the middle of the skillet with the pretzel bread balls.
- Bake at 350F for 30 minutes.
- Open the oven and sprinkle the reserved 1/4 cup cheese over the dip in the center.
- Bake for another 5 minutes.
- Remove the Mexican Beer Cheese Skillet Dip from the oven and let cool for a few minutes.
- Take a knife and cut the pretzels apart to help with serving.
- Enjoy!
Notes
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving: 1 | Calories: 491kcal | Carbohydrates: 28g | Protein: 18g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 2012mg | Fiber: 1g | Sugar: 3g