PRETZELS WITH CHEESE DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME
These are by far the best soft pretzels I've ever tasted. I make them often to serve as a snack or even as part of a meal. Chewy and golden brown, they're delicious! -Shannon Cooper, S. Gibson, Pennsylvania
Provided by Taste of Home
Categories Snacks
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rise in a warm place for 20 minutes. , Punch dough down. Divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. , In a large non-aluminum stockpot, bring water to a boil; add baking soda. Drop two pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain. Place on a greased baking sheet; sprinkle with coarse salt. Repeat for each pretzel. , Bake at 475° for 10-12 minutes. Remove from pan to wire racks to cool., For dip, combine cheeses in a microwave-safe bowl. Microwave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk. Serve pretzels with cheese dip and mustard.
Nutrition Facts : Calories 214 calories, FatContent 9g fat (6g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 994mg sodium, CarbohydrateContent 25g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
PRETZEL CHEESE DIP RECIPE - FOOD.COM
Awesome cheese dip. My grandma makes this around the holidays and it's gone in minutes. I make this for football games, parties and whenever it is requested. My husband loves it so much he spreads it on sandwiches instead of mayo. Hope you enjoy!
Total Time 10 minutes
Prep Time 0S
Cook Time 10 minutes
Yield 1 BATCH
Number Of Ingredients 6
Steps:
- Let cheeses come to room temperature.
- Using a mixing bowl, combine all cheese and mix with electric mixer until creamy.
- Add garlic and onion a little at a time to taste.
- Refrigerate to chill and serve with pretzels.
Nutrition Facts : Calories 4028.5, FatContent 220.7, SaturatedFatContent 136.7, CholesterolContent 589.7, SodiumContent 12815.3, CarbohydrateContent 360.1, FiberContent 13.1, SugarContent 15.1, ProteinContent 158.9
More about "cheese dip recipes for pretzels recipes"
THE BEST PRETZEL CHEESE DIP RECIPE AT HOME - C'EST CHEESE
From cestcheesepj.com
Total Time 15 minutes
- Put in a small slow cooker to keep warm and ooey. Reheat in the microwave for 15 seconds if it thickens. Serve alongside veggies, tortilla chips, or pretzels.
EASY PRETZEL SPREAD WITH CHEESE DIP RECIPE | FOOD NET…
Reviews 4.8
Total Time 20 minutes
- Serve warm with the pretzel tower, sliced apples, seedless green grapes and extra mustard for dipping.
BEER CHEESE DIP FOR PRETZELS RECIPE | CHEFDEHOME.COM
Homemade pretzels are incomplete without a pub-style cheese dip to dunk into. This beer cheese dip is so creamy and delicious that it will make every bite of homemade soft pretzels even more delicious.
I know you saw a glimpse of this cheese dip yesterday when I shared Soft Pretzels recipe. I decided to share Cheese Dip in separate post because this dip can also be served without pretzels. You can serve it baked soft potato wedges, tortilla chips, or add it over a rustic spinach artichoke pizza.
So I thought, for the versatility of this cheesy dip.... it sure needed a separate spot in my recipe cabinet. What do you say?
That being said, beer Cheese Sauce or dip is a classic pub-style accompaniment to soft pretzels. (a must have)
What I like the best? How easy it is to make Beer Cheese Sauce. It may sound complicated but really it is 10 minute recipe. Super easy!
I told you yesterday, pretzels take 10 minutes to bake in oven.. remember? My friends, by the time pretzels are out of the oven, the bubbling hot cheese sauce is ready to serve.
Honestly, it can't get easier than this. You can make cheese sauce up-to a day in advance too. It will still need 1-2 minute to dilute before serving as it gets thicker as it sits in refrigerator. What I suggest? Make fresh, you guys! Just 10 minutes is all it needs.
Beer or No Beer?
Even though a 1.5 cup cheese sauce needs just 1/4 cup of beer.... The flavor of Beer Cheese dip depends a lot... I mean A LOT, on flavor/taste of beer. Sweeter (pale and lite) the beer, sweeter the dip.... darker the beer - more intense will be the cheese dip. In simple words, if you love aroma and bitterness of beer? Use a darker beer or if you prefer less intense then use pale ale or any lite beers.
If you don't like beer, this cheese dip tastes good even without it. If not adding beer, add some extra liquid (apple cider or root beer) to adjust the thickness of sauce. (check recipe notes below for more details.)
To me it is also a good use of leftover beer. If we have a few bottles left after a party/game day, I prefer to save them for making beer-based foods. This is a once-in-a-while thingy so I'm always excited to use the leftovers for my foodie adventures. Like last year I shared Beer Braised Chicken Sausage with you.... it is still one of family favorite and often demanded when I have few beer bottles to spare. That being said, you don't need a lot of beer to make this cheese sauce, a cup and half batch needs about 1/4 cup beer. I like to make bigger batch if friends coming over or prepare two recipes which uses whole bottle of beer and nothing goes waste.
I still have a bottle left, let'me try and share something with you. Look for it in coming days. Back to cheese dip after boozy beer discussion.
Honestly, this Cheese Dip is very forgiving. There is nothing in here which can't be swapped which makes it my special favorite as I can adapt it to my refrigerator's resources. You know what I mean ;) Other than beer, one most common swapped ingredient is : cheese. One month it is soft white cheddar and goat cheese and other time leftover sharp cheddar and cream cheese. Just throw in there and enjoy!
Most pub-style beer cheese dips only rely on flavor of cheese and beer. I go an extra-step and spice-up things a bit. A few simple pantry condiments can enhance the richness of creamy cheese such as my favorite are Worcestershire sauce, mustard, Tabasco, some fresh chopped parsley, chopped dill pickle or jalapeno, and lemon pepper. All of these are optional as cheese dip has bold beer flavor which is good on it's own... though I recommend trying Tabasco, pickle and parsley for hot spicy rich tangy cheese dip.. if you please. :)
Now, I can steal this line from Ree Redmond - thank you for listening. :)
How to make Pretzel Cheese Dip Kids Friendly?
Just a few simple swaps will make it perfect for kids. No worries, adults will still enjoy it.
1. Skip Beer, use root beer or apple cider if you like.
2. Use only mild white cheddar cheese
3. Skip Tabasco.
4. Don't use Worcestershire if have any fish allergies.
that's pretty much it. Easy, right?
Enjoy the day! I see you soon with something delicious from my kitchen! :)
From chefdehome.com
Total Time 10 minutes
Cuisine European
- Serve with soft pretzels and enjoy!!
PRETZEL BREAD BOWL WITH CHEESE DIP RECIPE: HOW TO MAKE IT - T…
From tasteofhome.com
Total Time 60 minutes
Category Appetizers
Calories 212 calories per serving
- 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.
SOURDOUGH SOFT PRETZELS WITH OBATZDA CHEESE DIP RECIPE
From ooni.com
- Warm, salty and satisfying, soft pretzels, or Brezn as they’re known in Bavaria, are one of life’s simple pleasures — and even more so when enjoyed fresh from the oven. They’re actually also incredibly rewarding to make. Pretzels have a long and complex history dating back 1500 years or more. Many of the theories about its origins tie into Christian symbolism: Some say the shape is reminiscent of arms crossed in prayer, or that the three holes represent the Father, the Son, and The Holy Spirit. One popular legend has it that a monk created the baked treat to reward his students for learning their prayers; pretiola means “little rewards” in Latin. Regardless of whether any of these theories are true, pretzels have earned a distinctive place in snack history beginning in Europe and later, across the world. This recipe is an ode to the German archetype. We tapped German sourdough bread blogger Hendrick Kleinwaechter to fine tune this flame-cooked approach, using his experience to bring rich flavor and natural leavening to the dough. Because this recipe relies on a sourdough starter, be sure to begin preparing well in advance. As for the dip, Obatzda is a popular dish to serve alongside soft pretzels in Bavaria. This Camembert and cream cheese dip takes its distinctive hue from paprika, then gets additional depth of flavor from finely diced onions and dark beer. The creamy, sharp profile of Obatzda is the perfect accessory to a soft, salty pretzel, and both go down swimmingly with a stein of good German beer. Notes:You’ll need a mature sourdough starter for this recipe. Feed your stiff sourdough starter 24 to 48 hours before you want to prep your dough. Let it increase in size one and a half times (about 2 hours) before returning it to the fridge. (If you’re new to sourdough, a stiff starter is one that is two parts flour to one part water.) Pretzels are often dipped in a food-safe lye solution just before baking, which gives this snack its shiny coat and picture-perfect scores. This process can be a bit intimidating, so we’re using an alternative solution of baking soda, salt, and boiling water, then finishing with a simple egg wash to achieve a similar effect. YieldMakes 6 large pretzels Time1 to 2 hours active time; 3 to 4 hours total, excluding sourdough preparation Equipment digital scale bench scraper cooling rackpastry brushOoni pizza ovenOoni Infrared Thermometer IngredientsFor the pretzels2 tablespoons (50 grams) stiff sourdough starter1 ? cups (300 grams) water2 ¼ cups (500 grams) ‘00’ flour, plus extra for dusting1 tablespoon (25 grams) butter1 ¾ teaspoons (10 grams) saltfine semolina flour, for dusting the peel For the “lye” solution2 ¼ cups (500 grams) water1 ¾ teaspoons (10 grams) baking soda1 teaspoon (5 grams) salt For the egg wash1 egg1 teaspoon (5 grams) waterpinch of salt for sprinkling (Pretzel salt is best, but coarse sea salt will work, too.) For the Obatzda dip9 ounces (250 grams) ripe Camembert, between 20 and 35 days before the use-by date4 ½ ounces (125 grams) cream cheese ½ white onion, finely chopped2 ½ tablespoons (60 grams) butter1 tablespoon paprika, sweet or spicysalt and pepper to taste2 ounces (60 grams) dark German beer½ red onion, cut into ringssmall bunch chives, finely chopped MethodIf mixing by hand: Dissolve the sourdough starter into the water. Add the flour, butter, and salt, then knead in the bowl for 5 minutes. Rest for 5 minutes, then repeat. Check the dough strength using the windowpane test: Stretch the dough carefully between your fingers, holding it up to the light. If you can see light through the dough, the gluten structure is strong. If the dough tears, rest it for 5 minutes, then knead for another 5 minutes. If mixing with a machine: In the bowl of your stand mixer, add the water, starter, flour, butter, and salt. Mix at medium speed for 5 minutes. The dough will be stiff, so it won't require much kneading. Perform a windowpane test; if the dough tears, rest it for 5 minutes, then knead for 5 minutes. Cover the dough with a damp towel and leave it to proof until it doubles in size. Punch the dough down to remove excess air, then transfer to a lightly floured kitchen counter or other flat work surface. Using a bench scraper, divide the dough into 6 equal pieces. (Use a digital scale if you want to ensure even sizing.) Roll each piece into a long rope. The dough will spring back, so just cover the dough with a damp cloth and check it every 10 minutes until the ‘rope’ is roughly 20 inches (50 centimeters) long. To shape the pretzels, first form a horseshoe with the dough. Cross the two ropes over one another about two-thirds of the way up, then twist them once more, leaving an inch or two of the ends free. Pull the ends up and over the top of the horseshoe, pinching down on the thickest part of the dough to secure. Flip the pretzel over and set aside while you shape the remaining ropes. Cover and rest the pretzels for 15 minutes while you prepare the water solution. In a large saucepan, prepare the “lye” solution: Bring the water, baking soda and salt to a boil. While you wait, prepare a simple egg wash. Mix an egg and one teaspoon of water in a small bowl and set it aside. Prepare a cooling rack before gently submerging the first pretzel in the boiling solution. Cook for 30 seconds, flip, and then cook for 30 more seconds. Remove the pretzel with a slotted spatula and transfer to the rack. Repeat with the remaining pretzels. Use a pastry brush to lightly coat each pretzel with egg wash. Once you’ve brushed each pretzel, return to the first pretzel and repeat with another coat of wash. Sprinkle a good amount of coarse salt over the top of each one. Fire up your Ooni oven, aiming for 480° F (250° C) on the stone baking board inside. When the oven is fully heated, carefully move one or two pretzels to a wooden peel lightly dusted with semolina. Slide the pretzels off the peel and into your oven. After 5 minutes, rotate the pretzels. Bake until the pretzels turn a deep golden brown on top, and have split at the thickest parts (about 20 minutes). To achieve a deeper color, you can increase the flame slightly for the last few minutes. Remove to the cooling rack and repeat with the remaining pretzels. Allow the pretzels to cool briefly while you prepare the Obatzda dip. In a small bowl, gently mash the Camembert with a fork. Add the cream cheese, onions, butter, paprika, salt and pepper. Slowly add the beer, stirring gently to avoid splashing. Garnish with chopped chives and onion rings. Enjoy the warm pretzels and Obatzda together. Yum!
PRETZEL CHEESE DIP RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 4028.5 per serving
- Refrigerate to chill and serve with pretzels.
EASY CHEESY PRETZEL DIP RECIPE - FOOD.COM
From food.com
Total Time 10 minutes
Calories 443.1 per serving
- Serve with soft or hard pretzels and enjoy.
BAKED PRETZEL BITES & BEER CHEESE DIP RECIPE - TRAEGER
From traeger.com
Reviews 3.8
- Serve the pretzel bites hot with the beer cheese sauce for dipping. Enjoy!
SOURDOUGH SOFT PRETZELS WITH OBATZDA CHEESE DIP RECIPE
From ooni.com
- Warm, salty and satisfying, soft pretzels, or Brezn as they’re known in Bavaria, are one of life’s simple pleasures — and even more so when enjoyed fresh from the oven. They’re actually also incredibly rewarding to make. Pretzels have a long and complex history dating back 1500 years or more. Many of the theories about its origins tie into Christian symbolism: Some say the shape is reminiscent of arms crossed in prayer, or that the three holes represent the Father, the Son, and The Holy Spirit. One popular legend has it that a monk created the baked treat to reward his students for learning their prayers; pretiola means “little rewards” in Latin. Regardless of whether any of these theories are true, pretzels have earned a distinctive place in snack history beginning in Europe and later, across the world. This recipe is an ode to the German archetype. We tapped German sourdough bread blogger Hendrick Kleinwaechter to fine tune this flame-cooked approach, using his experience to bring rich flavor and natural leavening to the dough. Because this recipe relies on a sourdough starter, be sure to begin preparing well in advance. As for the dip, Obatzda is a popular dish to serve alongside soft pretzels in Bavaria. This Camembert and cream cheese dip takes its distinctive hue from paprika, then gets additional depth of flavor from finely diced onions and dark beer. The creamy, sharp profile of Obatzda is the perfect accessory to a soft, salty pretzel, and both go down swimmingly with a stein of good German beer. Notes:You’ll need a mature sourdough starter for this recipe. Feed your stiff sourdough starter 24 to 48 hours before you want to prep your dough. Let it increase in size one and a half times (about 2 hours) before returning it to the fridge. (If you’re new to sourdough, a stiff starter is one that is two parts flour to one part water.) Pretzels are often dipped in a food-safe lye solution just before baking, which gives this snack its shiny coat and picture-perfect scores. This process can be a bit intimidating, so we’re using an alternative solution of baking soda, salt, and boiling water, then finishing with a simple egg wash to achieve a similar effect. YieldMakes 6 large pretzels Time1 to 2 hours active time; 3 to 4 hours total, excluding sourdough preparation Equipment digital scale bench scraper cooling rackpastry brushOoni pizza ovenOoni Infrared Thermometer IngredientsFor the pretzels2 tablespoons (50 grams) stiff sourdough starter1 ? cups (300 grams) water2 ¼ cups (500 grams) ‘00’ flour, plus extra for dusting1 tablespoon (25 grams) butter1 ¾ teaspoons (10 grams) saltfine semolina flour, for dusting the peel For the “lye” solution2 ¼ cups (500 grams) water1 ¾ teaspoons (10 grams) baking soda1 teaspoon (5 grams) salt For the egg wash1 egg1 teaspoon (5 grams) waterpinch of salt for sprinkling (Pretzel salt is best, but coarse sea salt will work, too.) For the Obatzda dip9 ounces (250 grams) ripe Camembert, between 20 and 35 days before the use-by date4 ½ ounces (125 grams) cream cheese ½ white onion, finely chopped2 ½ tablespoons (60 grams) butter1 tablespoon paprika, sweet or spicysalt and pepper to taste2 ounces (60 grams) dark German beer½ red onion, cut into ringssmall bunch chives, finely chopped MethodIf mixing by hand: Dissolve the sourdough starter into the water. Add the flour, butter, and salt, then knead in the bowl for 5 minutes. Rest for 5 minutes, then repeat. Check the dough strength using the windowpane test: Stretch the dough carefully between your fingers, holding it up to the light. If you can see light through the dough, the gluten structure is strong. If the dough tears, rest it for 5 minutes, then knead for another 5 minutes. If mixing with a machine: In the bowl of your stand mixer, add the water, starter, flour, butter, and salt. Mix at medium speed for 5 minutes. The dough will be stiff, so it won't require much kneading. Perform a windowpane test; if the dough tears, rest it for 5 minutes, then knead for 5 minutes. Cover the dough with a damp towel and leave it to proof until it doubles in size. Punch the dough down to remove excess air, then transfer to a lightly floured kitchen counter or other flat work surface. Using a bench scraper, divide the dough into 6 equal pieces. (Use a digital scale if you want to ensure even sizing.) Roll each piece into a long rope. The dough will spring back, so just cover the dough with a damp cloth and check it every 10 minutes until the ‘rope’ is roughly 20 inches (50 centimeters) long. To shape the pretzels, first form a horseshoe with the dough. Cross the two ropes over one another about two-thirds of the way up, then twist them once more, leaving an inch or two of the ends free. Pull the ends up and over the top of the horseshoe, pinching down on the thickest part of the dough to secure. Flip the pretzel over and set aside while you shape the remaining ropes. Cover and rest the pretzels for 15 minutes while you prepare the water solution. In a large saucepan, prepare the “lye” solution: Bring the water, baking soda and salt to a boil. While you wait, prepare a simple egg wash. Mix an egg and one teaspoon of water in a small bowl and set it aside. Prepare a cooling rack before gently submerging the first pretzel in the boiling solution. Cook for 30 seconds, flip, and then cook for 30 more seconds. Remove the pretzel with a slotted spatula and transfer to the rack. Repeat with the remaining pretzels. Use a pastry brush to lightly coat each pretzel with egg wash. Once you’ve brushed each pretzel, return to the first pretzel and repeat with another coat of wash. Sprinkle a good amount of coarse salt over the top of each one. Fire up your Ooni oven, aiming for 480° F (250° C) on the stone baking board inside. When the oven is fully heated, carefully move one or two pretzels to a wooden peel lightly dusted with semolina. Slide the pretzels off the peel and into your oven. After 5 minutes, rotate the pretzels. Bake until the pretzels turn a deep golden brown on top, and have split at the thickest parts (about 20 minutes). To achieve a deeper color, you can increase the flame slightly for the last few minutes. Remove to the cooling rack and repeat with the remaining pretzels. Allow the pretzels to cool briefly while you prepare the Obatzda dip. In a small bowl, gently mash the Camembert with a fork. Add the cream cheese, onions, butter, paprika, salt and pepper. Slowly add the beer, stirring gently to avoid splashing. Garnish with chopped chives and onion rings. Enjoy the warm pretzels and Obatzda together. Yum!
COOPER® CHEESE ALE PRETZEL DIP - COOPER CHEESE
From coopercheese.com
Reviews 5
Then dip to your heart’s content!
SOFT PRETZELS WITH BEER CHEESE DIP - LAURA IN THE KITCHEN
- 1) In the bowl of a standing mixer, add four cups of flour, salt, sugar and yeast, give it a stir then add the water and butter, knead on medium speed for 3-5 minutes or until a dough forms, if the dough feels too wet to the touch (tacky is ok, just not wet) slowly sprinkle in the remaining flour a little at a time. 2) Once the dough comes together, knead it into a ball and place it in an oiled bowl (don't forget to oil the top as well) and let it rise until doubled in size (if not even a bit more). 3) Deflate the risen dough onto a lightly floured surface, divide it into 8 equal pieces then cover them and let them rest for 10 minutes, while they rest, prep the water bath and preheat your oven to 450 degrees. 4) Line 2 baking sheets with parchment paper and set aside. Fill a Dutch oven with the water and bring to a boil, while it comes to a boil, form your pretzels. 5) Take each piece of dough, roll into a 14-18” rope, then form your pretzel (watch video to see how I do this because it's a bit confusing to explain here) place them on one of the prepared baking sheets, once the water is up to a boil, add the baking soda and give it a stir. 6) Drop a few pretzels at a time, leave them in for 45 seconds, remove to the other prepared baking sheet and continue with the rest. 7) Brush the egg all over the top of the pretzels, sprinkle with the salt and bake on the top rack for 15 minutes or until deeply golden, while they bake, make the dip. 8) In a saucepan, add the butter, once melted, whisk in the flour and cook for 1 minute, then add the beer and milk, cook while constantly whisking until it thickens, then season with salt, pepper, mustard and Worcestershire sauce, then whisk in the cheese and cook while whisking until the cheese is fully melted. Set aside and serve with fresh warm pretzels.
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