Cheesy Pretzel Ring Dip Recipe By Tasty Recipes

JALAPEñO POPPER PRETZEL RING RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and another with foil, then grease with nonstick spray.
• Trim the tops and bottom tips from the jalapeños. Cut the jalapeños in half crosswise and remove the seeds and ribs, taking care not to break the jalapeños.
• In a medium bowl, beat the cream cheese, sour cream, and cheddar cheese with an electric hand mixer on medium speed until well combined. Transfer the cheese mixture to a piping bag or zip-top bag with a corner snipped off.
• Pipe the cheese mixture into each jalapeño half to fill completely.
• Divide the pizza dough into 32 1-ounce portions and roll into balls. Gently press each piece of dough into a small, flat circle. Place a stuffed jalapeño half in the center, then gather the dough around the jalapeño and roll into a ball, sealing completely. Place on the parchment-lined baking sheet.
• Bring a large pot of water to a boil. Add the baking soda to the boiling water.
• Working in batches, boil the dough balls, until the dough begins to swell, about 20-30 seconds. Remove from the water and place on the foil-lined baking sheet, arranging in 2 concentric circles with a space in the middle.
• Brush the dough balls with the beaten egg yolk and sprinkle with coarse salt.
• Bake the poppers for about 25 minutes, until the dough is cooked through and tops are deep golden brown. Remove from the oven and let cool slightly.
• Meanwhile, make the creamy cilantro lime dip: Add the crema, avocado, cilantro, mint, lime zest and juice, and salt to a blender and blend until completely smooth. Transfer to a serving bowl that will fit into the center of the popper ring.
• Place the dip in the center of the ring, then serve.
• Enjoy!

CHEESY PRETZEL RING DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Cut pizza dough into 12 portions. Roll into balls.
• Boil water and add baking soda.
• NOTE: Make sure your pot is narrow enough that the water level covers the dough balls and make sure there's enough room left in the pot that it won't boil over when the baking soda is added.
• Place dough balls in the pot, boiling for 20-30 seconds in batches.
• Line a 10" (25 cm) skillet with the dough balls, making a ring along the outside edge.
• Scramble the egg and brush the dough balls with egg wash. Top with salt, to taste.
• Par-bake the dough for 15 minutes.
• While the dough is baking, combine the cream cheese, 1½ cups (150 g) of cheddar, sour cream, cayenne pepper, and garlic powder until smooth.
• Fill the center of the dip ring with the cheese dip. Top the dip and the dough balls with the remaining cheddar.
• Bake for an additional 10-15 minutes (or until the pretzel balls have browned and the dip has fully melted).
• Allow to cool before serving.
• Enjoy!