Beer Cheese & Pretzels
Ingredients
  • 3dzn Superpretzel® Soft Pretzel Bites
  • 1Tbsp olive oil
  • 2 Tbsp Lawry’s Garlic Salt
  • 2Tbsp grated Parmesan cheese
Brussel Sprouts
  • 3dzn Brussel Sprouts
  • 1Tbsp olive oil
  • 1tsp Parmesan cheese
Beer Dip
  • 8oz Gruyere cheese
  • 6oz Swiss cheese
  • 16oz beerreduced down to 12 oz
  • 1Tbsp corn starch
  • 2Tbsp Dijon mustard
  • dash Worcestershire Sauce
  • 2pinches Smoked paprika
Instructions
  1. Remove frozen soft pretzels bites from freezer and thaw for 1-2 hours.
  2. Roll thawed soft pretzel bites in olive oil. Top with garlic salt and Parmesan and toss until all bites are well covered.
  3. Place bites on a baking sheet and bake at 350°F for 10-15 minutes.
  4. Blanch and refresh brussel sprouts, then trim off the ends. Sauté in pan with olive oil and pancetta from pan and place on baking sheet.
  5. Sprinkle with Parmesan cheese and finish in the over, 350°F for 5 minutes.
  6. While the brussel sprouts and bites are finishing in the oven, start the beer cheese dip.
  7. Reduce 16oz. of beer down to 12oz. Place cheese in a mixing bowl and mix with corn starch.
  8. Add 1 cup of cheese mixture to reduced beer and whisk constantly until melted. Continue this process until all cheese has been added to the mixture.
  9. Add mustard, Worcestershire sauce and smoked paprika and continue whisking for another 5 minutes.
  10. Transfer beer cheese to a small crock pot or fondue pot to keep warm.
  11. Skewer soft pretzel bites and brussel sprouts, sprinkle with pancetta and serve alongside warm beer cheese dip.