Saddle up to this skillet dip, and get the party started.
And because the pretzel bites are frozen, this appetizer comes together in a flash.
Ingredients
8hickory-smokedbacon slices, coarsely chopped (1 cup)
1(12-oz.
Credit:Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn
)pkg.frozen pretzel bites(such as SuperPretzel), salt packet reserved
1(8-oz.
)pkg.cream cheese, softened
1(8-oz.
)blocksharp Cheddar cheese, shredded (about 2 cups)
1(7-oz.
)blockHavarti cheese, shredded (about 1 3/4 cups)
1/2cup(4 oz.
)IPA-style beer
2Tbsp.whole-grain mustard
1/2tsp.garlic powder
1/8tsp.cayenne pepper
2Tbsp.finely chopped freshchives
Directions
Preheat oven to 400F.
Heat a 9-inch cast-iron skillet over medium-high.
Using a slotted spoon, transfer bacon to a paper towel-lined plate, and set aside.
Reserve 1 tablespoon drippings in skillet.
Toss together pretzel bites and 2 tablespoons water on a rimmed baking sheet.
Sprinkle half of reserved salt packet evenly over pretzel bites, tossing until coated, and set aside.
Discard remaining half of reserved salt packet.
Spoon cheese mixture into skillet, and spread in an even layer.
Bake in preheated oven until hot and bubbly around edges, about 15 minutes.
Remove from oven, and let cool 5 minutes.
(Do not turn off oven.)
While dip cools, bake pretzel bites at 400F until heated through, about 5 minutes.
Arrange pretzel bites around edges of dip in skillet; sprinkle center evenly with chives and reserved bacon.
Serve dip immediately with any remaining pretzel bites.
