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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Beer Batter & Bread Dip Recipe

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This recipe for Beer Batter & Bread Dip is from Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. grated Cheddar, plus more for sprinkling
1/2 c. grated mozzarella
8 oz. cream cheese, softened
1 1/2 tbsp. Dijon mustard
2 tbsp. chopped chives, plus more for garnish
2 tsp. garlic powder
1/4 c. beer (we used Sierra Nevada, but I've also used Guinness)
1/4 tsp. Freshly ground black pepper
2 tbsp. baking soda
1 can Pillsbury Grands biscuits
Egg wash, for brushing biscuits
Coarse salt, for sprinkling
Directions:
Directions:
Preheat oven to 350 degrees F.

Make Beer Cheese Dip: In a large bowl, combine cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and black pepper.
Make Pretzels: In a small saucepan, bring 2 cups water and baking soda to a boil. Reduce to a simmer. Cut each biscuit in half and roll into a ball. Slice an X across the top. Drop into simmering water with baking soda and let cook 1 minute, then remove with a slotted spoon and transfer to a cast-iron skillet, forming a ring along the inside edge.
Brush biscuits with egg wash and sprinkle with coarse salt.

Transfer cheese dip to the center of the skillet and smooth top. Sprinkle with more cheddar.

Bake until biscuits are golden and dip is warmed through and bubbly, 30 to 35 minutes.

Garnish with chives and serve.
Number Of Servings:
Number Of Servings:
6

 

 

 

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