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Appetizers


1 1/2 c. shredded cheddar, plus more for sprinkling
1/2 c. shredded 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 (such as Sierra Nevada or Guinness)
Freshly ground black pepper
2 tbsp. baking soda
1 can Pillsbury Grands biscuits
Egg wash, for brushing biscuits
Coarse salt, for sprinkling

1 Preheat oven to 350�.
2 Make Beer Cheese Dip: In a large bowl, combine cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and pepper.
3 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, then 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.
4 Brush biscuits with egg wash and sprinkle with coarse salt.
5 Transfer cheese dip to the center of the skillet and smooth top. Sprinkle with more cheddar.
6 Bake until biscuits are golden and dip is warmed through and bubbly, 33 to 35 minutes.
7 Garnish with chives and serve.

Unrated