Beer Cheese Dip with Pretzel Ring by Jennifer Danella

Bring your appetizer game to a new level with this delicious dip by Bear Mountain BBQ ambassador Jennifer Danella!

Ingredients 

• 1 1/2 Cups Cheddar Cheese Grated
• 1/2 Cup Gruyere Cheese Grated
• 8 Oz Cream Cheese Softened
• 1 tbsp Dijon Mustard
• 1/2 of a 1 oz. Hidden Valley Ranch Packet
• 2 Tbsp Green Onions Chopped
• 1/4 Cup Beer- German lager 
• 2 Tbsp Baking Soda
• 1 Can Biscuits
• 1 large egg, mixed with 1 tablespoon water, for brushing biscuits
• 10-12” Cast Iron Skillet
• Bear Mountain Savory BBQ pellets 

 Instructions 

1. Preheat pellet grill to 350°F
2. In a large bowl, combine 1 cup of cheddar cheese, the gruyere cheese, cream cheese, Dijon mustard, and hidden valley ranch seasoning, beer and 1 tablespoon of green onions. Mix evenly.
3. Take biscuits and cut in half. Roll each half into a ball, then slice an X across the top.
4. Boil 2 cups of water in a medium saucepan. Once boiling, add baking soda and mix immediately.
5. Add biscuits in batches and cook until puffy, approximately 1 minute. Remove and transfer to the skillet, forming a ring along the inside edge. 
6. Brush biscuits with egg wash and sprinkle with salt. 
7. Transfer dip to center of skillet and sprinkle with remaining cheddar. 
8. Bake until biscuits are golden and dip is bubbly, 30-35 minutes. 
9. Garnish with the rest of the green onions before serving.