Some folks eat pretzels naked as they are in their red-brown color, warmed, crispy, salty, a smidgen of butter, and chewy to the last bite. Others like to dunk them in a tasty dip. Why not, it’s a free country.
However, the Germans do not dip pretzels in mustard. That condiment is smothered onto the sausages we eat with pretzels. Fut for those who like to dunk their pretzels, here are some dip suggestions.
Try honey mustard (if you must), beer cheese, chocolate, spinach & artichoke dip, or various flavored cream cheese dips.
A Cheese Dip called “Obatzda.”
- 8 ounces of Brie or Camembert
- 4 ounces softened cream cheese
- 4 ounces soft butter
- 1 or 2 tablespoons of beer
- Splash of apple cider vinegar, a few shakes of paprika, a dash or two of sugar
Mash together 8 oz of Brie, 4 oz softened cream cheese, 4 oz soft butter into a gloppy mess. Stir in 1 or 2 tbsp of beer, a splash of apple cider vinegar, a few shakes of paprika, a dash or two of sugar, and mix until well combined. Let sit in the fridge for an hour or so until it firms up a bit. When ready to serve with the pretzels, finely chop up one shallot or a handful of chives and mix into the spread. Serve with a hot bratwurst and a beer.
TraderJoe’s Beer Cheese Dip
- 1 teaspoon extra virgin olive oil
- 1 tablespoon shallots or chives, minced
- 4 cups shredded sharp cheddar cheese (or your preferred cheddar)
- 1/2 teaspoon garlic powder
- 12 ounces lager beer
- 8 ounces cream cheese
- 1 teaspoon Dijon mustard
- Sea salt & black pepper, to taste
In a medium saucepan, heat olive oil over medium heat. Add shallots and cook until translucent. Add beer, garlic powder, Dijon, salt and pepper. Bring to a boil. Lower heat and slowly add cream cheese, whisking to incorporate. Slowly add shredded cheese and stir until melted. Serve immediately.