Beer Cheese Pretzel Dip

Ingredients

• 1 3/4 c. shredded cheddar, divided
• 1/2 c. shredded mozzarella
• 1 (8-oz.) block cream cheese, softened
• 1 1/2 tbsp. Dijon mustard
• 2 tbsp. freshly chopped chives, plus more for garnish
• 2 tsp. garlic powder
• 1/4 c. pale ale beer (we love Sierra Nevada)
• Kosher salt 
• Freshly ground black pepper
• 1 (16.3-oz.) can refrigerated biscuits
• 2 tbsp. baking soda
• 1 large egg, mixed with 1 tablespoon water, for brushing biscuits
• Corse salt

Directions

1. Preheat oven to 350°. 
2. In a large bowl, stir together 1 1/2 cups cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and pepper.
3. Halve each biscuit and roll into a ball, then slice an X across the top.
4. In a small saucepan, bring 2 cups water and baking soda to a boil and whisk to dissolve.
5. Immediately reduce heat to maintain a simmer.
6. Add biscuits in batches and cook until puffy, 30 seconds, then remove with a slotted spoon and transfer to a 10" or 12" ovenproof skillet, forming a ring along the inside edge. 
7. Brush biscuits with egg wash and sprinkle with coarse salt.
8. Transfer dip to center of skillet and sprinkle with remaining 1/4 cup cheddar. 
9. Bake until biscuits are golden and dip is bubbly, 33 to 35 minutes. 
10. Garnish with chives before serving.

Protips