Ingredients
Cheesy Crab Dip Pretzels
- 8 ounces full fat cream cheese, softened
- 3 tablespoon sour cream, full fat
- 3 teaspoon seafood seasoning (creole or Old Bay)
- 4 tablespoon grated Grana Padano (or can use parmesan)
- 1 cup shredded cheddar, divided
- 1 teaspoon worcestershire
- 1 teaspoon garlic, minced
- 1 tablespoon lemon juice
- 1–2 teaspoon Sriracha (can use hot sauce)
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon ground mustard
- 3/4 teaspoon black pepper
- 3/4 pound jump lump crab, picked through of shells
- SUPERPRETZEL pretzels
- 2 Green onions, chopped
Pepperoni Pizza Pretzels
- 1 cup pizza sauce
- 1 cup shredded mozzarella
- 1/4–1/3 cup mini pepperoni
- SUPERPRETZEL pretzels
Chunky Buffalo Dip Pretzels
- 8 ounces full fat cream cheese, softened
- 1/2 cup shredded yellow cheddar
- 1/2 cup ranch, regular
- 1/2 cup hot sauce
- 1 green onion, minced
- 2 cups cooked chicken breast, chopped small (not shredded)
- 2 boxes SUPERPRETZEL Softstix pretzels
- 1/2 cup shredded white cheddar
- 1 stick of celery, minced
Instructions
Cheesy Crab Dip Pretzels
- In a bowl mix together the cream cheese, sour cream, seafood seasoning, Grana Padano, 1/2½ cup shredded cheddar, Worcestershire, garlic, lemon juice, Sriracha, salt, mustard and black pepper until well blended. Gently fold in the crab trying to preserve the lumps as much as possible. Cover and chill for at least 1 hour. You want the mixture to be firm when you scoop it.
- Preheat oven to 325F, rack in the middle. Line a large rimmed baking sheet with a silpat or parchment paper; set aside.
- Place the pretzels on the pan. Scoop up about 1-2 tablespoon of the mixture and form it into a log. Place on top of the pretzel until each pretzel is fully covered in dip. Sprinkle over the remaining cheddar cheese.
- Bake for 20 minutes or until the cheese is melted and the dip is hot. Remove from the oven and allow to cool for a few minutes on the tray. Use a spoon or spatula to scoop up any mixture that may have melted off. Just pile it back on top.
- Plate and garnish with green onions.
Pepperoni Pizza Pretzels
- Preheat oven to 325F, rack in the middle. Line a large rimmed baking sheet with a silpat or parchment paper; set aside.
- Place the pretzels on the pan. Spoon about 2-3 teaspoon of pizza sauce on the top of the pretzels. Just line the top. Sprinkle on some mozzarella (less is more) then top with mini pepperoni.
- Bake for 20 minutes. Remove from the oven and allow to cool for a few minutes on the tray before serving.
Chunky Buffalo Dip Pretzels
- In a bowl mix together the cream cheese, yellow cheddar, ranch, and hot sauce until well blended. Stir in the chicken and onion until combined. Cover and chill for at least 1 hour. You want the mixture to be firm when you scoop it.
- Preheat oven to 325F, rack in the middle. Line a large rimmed baking sheet with a silpat or parchment paper; set aside.
- Place the pretzels on the pan. Scoop up about 1-2 tablespoon of the mixture and form it into a log. Place on top of the pretzel until each pretzel is fully covered in dip. Sprinkle over the white cheddar (buffalo chicken).
- Bake for 20 minutes or until the cheese is melted and the dip is hot. Remove from the oven and allow to cool for a few minutes on the tray. Use a spoon or spatula to scoop up any mixture that may have melted off. Just pile it back on top.
- Plate and garnish with minced celery.
Notes
1. All 3 recipes can be made on the same pan as I did or on different pans dependent on how many you’re making.
