Ingredients (15)
Triple-Cheese Dip
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butter 2 tablespoons
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onion 1
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skim milk 2 cups
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flour 1 tablespoon
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Gruyere cheese, shredded 1 pound
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cheddar cheese, shredded 1 pound
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cream cheese, cubed, room temperature 8 ounces
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Dijon mustard 2 tablespoons
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hot sauce, plus more to taste 1 tablespoon
Pretzel Bites
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Hidden Valley® Original Ranch® Dips Mix 1 tablespoon
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pizza dough 2 pounds
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baking soda ¼ cup
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eggs, beaten 2
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pretzel salt 1 tablespoon
Steps (10)
Triple-Cheese Dip
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1Melt the butter in a medium pot over medium-high heat.
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2Add the milk in a medium pot and bring to a simmer. Once the milk comes to a simmer, reduce heat to low and add the cheeses, mustard and hot sauce.
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3Stir constantly to melt the cheese and to make a smooth mixture.
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4Finally, add the Hidden Valley® Original Ranch® Dips Mix and stir to combine.
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5Keep the triple-cheese dip warm and serve with the Pregame Pretzel Bites and crudité.
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6Add the onion and a pinch of salt. Cook, stirring constantly until caramelized, about 15–20 minutes.
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7Add the flour, stir to combine, and cook for 2 minutes.
Pretzel Bites
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1Cut each pizza dough into 4 equal pieces. Then, roll each piece into a 1/2-inch thick rope. Cut the ropes into 1/2-inch pieces. Roll into balls. Repeat with the remainder of the dough.
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2Meanwhile, bring 2 quarts of water to a boil. Add the baking soda. Working in batches, add some of the pretzel bites. Let dough cook for 2 minutes, flipping them so that the dough cooks evenly. Set aside. Continue with remaining dough.
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3Transfer the boiled dough to a parchment paper lined baking sheet, spacing them 2–3 inches apart. Brush dough balls with beaten egg. Sprinkle the top of each dough ball with some Hidden Valley® Original Ranch® Dips Mix. Lightly sprinkle each dough ball with pretzel salt. Place in the oven to bake for 15 minutes or until golden brown.
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