Pimento Beer Cheese Dip & Pretzel Pigs in a Blanket
Silky smooth pimento beer cheese dip served warm with salty, golden pretzel pigs in a blanket for the ultimate game day appetizer!
If there are two dips that belong at a game day party, it’s pimento cheese and beer cheese, so I really don’t know why we haven’t been combining them this entire time! This Pimento Beer Cheese Dip has all of that sharp, tangy, slightly peppery pimento cheese flavor, but instead of a thick spread, it’s warm, silky smooth and perfect for dipping. Sharp cheddar, cream cheese and pimentos give it that classic pimento cheese flavor, while lager and a little American cheese turn it into the creamiest beer cheese.
And because a dip this good deserves something better than a bag of pretzels, I made Pretzel Pigs in a Blanket to go with it. Little smokies are wrapped in crescent dough, given a quick baking soda bath and finished with flaky salt before baking until golden and perfectly pretzel-y. Dunk one straight into the warm pimento beer cheese and you have the salty, cheesy, bite-sized game day appetizer that might actually give you a reason to look forward to football season!
Here is the Ingredient Breakdown for the Pimento Beery Cheese Dip & Pretzel Pigs in a Blanket:
The Cheese: Sharp cheddar gives this dip that classic pimento cheese flavor, while cream cheese adds richness and tang. A little white American cheese is the secret to getting an extra-silky, smooth beer cheese that stays creamy as you dip.
The Beer: A light lager or pilsner works best here. It adds that unmistakable beer cheese flavor without overpowering the cheddar or making the dip bitter.
The Pimentos: These are what take the dip from regular beer cheese to pimento beer cheese. Drain them really well before folding them in so they add flavor and texture without watering down the dip.
The Flavor: Dijon, Worcestershire, garlic powder, onion powder, smoked paprika, cayenne and plenty of black pepper give the dip the tangy, savory, slightly peppery flavor you expect from a really good pimento cheese.
The Pretzel Pigs: Crescent dough keeps these easy, while a quick baking soda bath gives the outside more of that chewy, salty pretzel finish. Little smokies make them the perfect bite-sized size for dipping.
Pimento Beer Cheese Dip & Pretzel Pigs in a Blanket
Silky smooth pimento beer cheese dip served warm with salty, golden pretzel pigs in a blanket for the ultimate game day appetizer!
Ingredients
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3/4 cup lager or light beer
- 1/2 cup whole milk
- 2 oz cream cheese
- 1 1/2 cup sharp cheddar cheese, freshly grated
- 4 slices yellow American cheese, torn
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp smoked paprika
- Pinch of cayenne pepper
- Freshly cracked black pepper, to taste
- 4 oz diced pimentos, very well drained
- Kosher salt, to taste
- 1 package refrigerated crescent roll dough
- 1 package cocktail-size little smokies
- 5 cups water
- 1/3 cup baking soda
- 1 large egg, beaten with 1 tbsp water
- Flaky salt or pretzel salt, for topping
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Unroll the crescent dough sheet and cut it into 6 rows and 6 columns. Cut each Then wrap a strip of dough around each little smokie, leaving the ends exposed.
- Bring 5 cups of water to a gentle boil in a medium pot. Slowly and carefully add the baking soda (it will bubble up).
- Working in batches, lower the wrapped little smokies into the baking soda bath for about 10 seconds. Once they float to the top, remove with a slotted spoon, allow the excess water to drain off, and transfer to the prepared baking sheet.
- Brush each one lightly with the egg wash and sprinkle generously with flaky or pretzel salt.
- Bake for 12–15 minutes, or until deeply golden brown and the dough is cooked through.
- While the pretzel pigs are baking, melt the butter in a saucepan over medium-low heat.
- Add the flour and whisk constantly for about 1 minute to cook out the raw flour taste.
- Slowly pour in the beer while whisking, followed by the milk. Continue whisking until completely smooth. Let the mixture gently simmer for a couple of minutes, just until it begins to thicken.
- Reduce the heat to low. Add the cream cheese and whisk until melted and smooth.
- Gradually add the sharp cheddar and American cheese, a little at a time, whisking until completely melted before adding more. Keep the heat low and don't allow the mixture to boil once you begin adding the cheese. This is the key to keeping the dip silky and smooth.
- Stir in the Dijon, Worcestershire, garlic powder, onion powder, smoked paprika, cayenne and plenty of freshly cracked black pepper.
- Once everything is smooth and glossy, fold in the drained pimentos. Taste and season with salt if needed.
- If the dip becomes thicker than you'd like, whisk in a splash of warm milk or beer until it reaches your desired dipping consistency.
- Serve the pimento beer cheese warm with the freshly baked pretzel pigs in a blanket for dipping.
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