Best 19 Pretzel Dip Recipes

BEER CHEESE PRETZEL DIP

Steps:

• In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.

MUSTARD PRETZEL DIP

Steps:

• In a large bowl, combine the first 7 ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers.

PRETZEL MUSTARD DIP

Steps:

• In a large bowl, combine the mayonnaise, mustard, onion, salad dressing mix and horseradish. Cover and refrigerate for at least 30 minutes. Serve with pretzels.

EASY PRETZEL SPREAD WITH CHEESE DIP

Steps:

• Prepare the pretzels according to package instructions. Stack vertically on a vertical paper towel holder to create a pretzel tower.
• Place the cheese, vegetable stock and mustard in a microwave-safe bowl and cover with plastic wrap or a microwave-safe plate. Microwave on medium power until the cheese is melted, 1 to 2 minutes. Whisk until the dip comes together as a smooth sauce.
• Serve warm with the pretzel tower, sliced apples, seedless green grapes and extra mustard for dipping.

PRETZEL BITES WITH QUICK CHEDDAR DIP

Steps:

• Make Pretzel Dough:
• Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)
• Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
• Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
• Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.
• Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).
• Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets.
• Bake Pretzels:
• Heat oven to 450°F with racks in upper and lower third. Well oil 2 large baking sheets (about 17- by 12- inches).
• In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Repeat with remaining pretzel bites, returning water to a boil between batches.
• Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.
• Make Cheddar Dip:
• Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature before serving.

CLONE OF A PRETZEL DIP

Steps:

• In a bowl, thoroughly combine the spicy brown mustard, honey, raspberry preserves, and mustard seeds. Serve in a dip bowl surrounded by pretzels. Store refrigerated. Dip will thicken when cold.

MUSTARD PRETZEL DIP

Steps:

• Stir together ingredients. Cover and refrigerate at least 30 minutes.
• Serve with sourdough pretzels.

BEER CHEESE PRETZEL AND DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.
• In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.
• Bake 25 minutes in the preheated oven, or until golden brown.
• In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.

CHEESY PRETZEL RING DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Cut pizza dough into 12 portions. Roll into balls.
• Boil water and add baking soda.
• NOTE: Make sure your pot is narrow enough that the water level covers the dough balls and make sure there's enough room left in the pot that it won't boil over when the baking soda is added.
• Place dough balls in the pot, boiling for 20-30 seconds in batches.
• Line a 10" (25 cm) skillet with the dough balls, making a ring along the outside edge.
• Scramble the egg and brush the dough balls with egg wash. Top with salt, to taste.
• Par-bake the dough for 15 minutes.
• While the dough is baking, combine the cream cheese, 1½ cups (150 g) of cheddar, sour cream, cayenne pepper, and garlic powder until smooth.
• Fill the center of the dip ring with the cheese dip. Top the dip and the dough balls with the remaining cheddar.
• Bake for an additional 10-15 minutes (or until the pretzel balls have browned and the dip has fully melted).
• Allow to cool before serving.
• Enjoy!

HOT MUSTARD PRETZEL DIP

Steps:

• In a small saucepan, combine mustard and vinegar; let stand for 30 minutes. Whisk in the sugar and egg yolk until smooth. Cook over medium heat, whisking constantly, until mixture just begins to simmer and is thickened, about 7 minutes. Remove from the heat; whisk in honey. Chill. Serve with pretzels. Store in the refrigerator.

PRETZEL BREAD BOWL WITH CHEESE DIP

Steps:

• Mix pretzels, dressing mix, yeast, sugar, baking soda and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on low speed until moistened. Add cheese; beat on medium 3 minutes. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic and let rest 10 minutes., Grease a baking sheet; sprinkle with cornmeal. Shape dough into a round loaf; place on prepared pan. Cover and let rise in a warm place until doubled, about 1 hour., Whisk egg white with water; brush over top of loaf. If desired, sprinkle with salt. Preheat oven to 375°. Bake until golden brown and bread sounds hollow when tapped, 30-35 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool completely., For dip, mix sour cream, pepper jack cheese and dressing mix. Refrigerate until serving., To serve, cut one fourth off top of bread loaf. Hollow out bottom of loaf, leaving a 1/2-in.-thick shell. Cut removed bread into cubes. Fill bowl with dip. If desired, top with peppers and additional cheese. Serve dip with bread cubes and vegetables.

SPINACH & ARTICHOKE DIP FROM PRETZEL CRISPS®

Steps:

• Cook spinach and artichoke hearts according to package directions. Drain well. Chop.
• Place cream cheese, sour cream, Parmesan cheese, garlic powder, and red pepper flakes in a saucepan. Stir and cook over medium heat until mixture is blended and warm. Stir in chopped artichoke hearts and spinach. Serve warm with Original Pretzel Crisps®!

SWEET MUSTARD PRETZEL DIP

Steps:

• Combine all ingredients and whip until smooth (I use a sigle beater in my hand mixer).
• Refigerate 1 hour before serving. Serve with pretzels.

GIANT SPINACH DIP-STUFFED PRETZEL

Steps:

• Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
• Combine the spinach and artichoke hearts in a large clean kitchen towel and wring out any excess moisture. Transfer to a large bowl.
• Add the cream cheese, Parmesan, garlic powder, a pinch of salt and a few grinds of pepper. Use a handheld mixer to beat until combined, about 2 minutes.
• Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-inch-by-5-inch plank. Spread the spinach dip in an even line down the center of the dough. Tear each piece of string cheese lengthwise into 4 strips ; line up the strips along the top and bottom of the line of spinach dip, creating a border of cheese around the dip. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope.
• Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
• Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.

CHICKEN FAJITA PRETZEL DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine chicken, cream cheese, and salsa in a small saucepan. Heat over medium heat until warmed through, 5 to 10 minutes. Stir in heavy cream and fajita seasoning until combined. Stir in 1 cup shredded Cheddar cheese.
• Transfer mixture to a 1-quart baking dish. Top with 2 tablespoons shredded Cheddar cheese.
• Bake in preheated oven until cheese is melted and dip is hot, 10 to 15 minutes. Serve with Snack Factory® Original Pretzel Crisps®.

CREAMY DIJON PRETZEL DIP

Steps:

• 1. MIx all of the ingredients together in a mixing bowl with an electric mixer.
• 2. Amount of Dijon mustard can be varied based on personal taste.
• 3. Put in refrigerator for a few hours for flavors to mix and cream cheese to set up.
• 4. Serve with favorite pretzels.

RAZZLE DAZZLE RASPBERRY PRETZEL DIP

Steps:

• 1. In a bowl, combine the mustard, honey, raspberry preserves, and mustard seeds. Store in the refrigerator until ready to serve. It makes a great gift!!!

PRETZEL DIP

Steps:

• Mix all ingredients and chill.
• cook time is chill time.

PEANUT BUTTER CHEESE BALL PRETZEL DIP

Steps:

• Combine peanut butter, cream cheese, and butter in a bowl; beat together with an electric mixer until creamy. Beat in vanilla extract. Mix in confectioners' sugar, 1/2 cup at a time, until incorporated. Fold in chocolate chips.
• Pour chocolate sprinkles onto a plate. Shape peanut butter mixture into a ball and roll in chocolate sprinkles until completely coated. Transfer to a serving dish.
• Arrange pretzel crackers on the dish around the ball. Chill until firm, at least 1 hour.