* WARNING *

This cheese dip recipe is to die for and may induce obesity and encourage the onset of Coronary Heart Disease.

Also: the beer was #GIFTED

If you saw my last post – Beer Glazed Chicken Wings (droooool!) – then you’ll know that I was sent a gift of an amazing beer box from Flavourly with a selection of beers from Ubrew.

I’m not a beer drinker (yet), so I decided to do a little series of beer based recipes! Today’s victim is the Gateway Lager to make some beer pretzels and a beer cheese dip.

For the dip…

1tbsp Ubrew Gateway Lager

150g Brie

100g Roquefort

100g cream cheese

1tsp paprika

1 spring onion

For the pretzels…

Pizza dough – I bought a dry mix from ASDA (I used the entire box)

200ml of Ubrew Gateway Lager (used instead of water for the dry mix)

1.2l water

3tbsp baking soda

Milk/egg to glaze

Sea salt

What to do…

1. Preheat oven to 220˚C.
2. Remove the rind from the Brie while it’s still chilled, then cut into cubes.
3. Add Brie and Roquefort to a bowl and bring them to room temperature for easier mixing!
4. Add your cream cheese and blend it in with a fork, then beat in your beer, paprika, super finely spring onion or chives.
5. Put into the fridge to chill.
6. Make up your pizza dough as per instructions except add the lager instead of water.
7. Mix thoroughly into a workable dough / it shouldn’t be crumbly or sticky! Give it a good kneading.
8. Cut the dough into 32 equal cubes.
9. Roll each into a thin (pencil thickness) sausage and then shape into pretzels.
10. Rest the pretzels in the fridge for at least 20 minutes.
11. Bring the water to a boil in a medium pot. Add the baking soda to the water and add pretzels in manageable batches.
12. With a slotted spoon in hand, blanch them for 20-30 seconds (they’ll float to the top after about 10 seconds), then take out and place on a baking tray lined with baking paper.
13. Glaze each pretzel, then top with your sea salt.
14. Bake for 15-20 minutes or until they turn a nice deep brown.
15. Dip into the cheese and enjoy the luxury!