Pesto Yogurt Pretzel Dip Recipes

PESTO YOGURT DIP

Steps:

• 1. Place garlic clove in a mini food processor; process until finely chopped. Add basil; pulse until finely chopped. Add yogurt, buttermilk, and salt; pulse until well combined. Add cheese; pulse just until combined. Sprinkle dip evenly with chives, if desired.

PEANUT BUTTER CHEESECAKE PRETZEL DIP

Steps:

• Beat 8 ounces softened cream cheese with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in 1/2 cup each sour cream and confectioners' sugar until incorporated. Beat in 1/2 cup creamy peanut butter and 1/2 teaspoon vanilla. Serve with pretzel rods.

PESTO-YOGURT PRETZEL DIP

Steps:

• Mix 1 1/2 cups plain yogurt and 1/2 cup pesto in a bowl. Top with a pinch of red pepper flakes. Serve with pretzel sticks.

PESTO PRETZELS

Steps:

• Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
• In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
• On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Spread 2 1/2 tablespoons cream cheese across the middle of the dough; fold the bottom third of the dough over the cheese, then spread another 2 1/2 tablespoons cream cheese and 2 tablespoons pesto over the folded part. Fold the top third of the dough over the pesto. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.
• One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.
• Repeat with the remaining 3 pieces of dough and the remaining cream cheese and pesto, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
• Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with coarse sea salt and dried basil. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.

YOGURT PESTO DIP

Steps:

• Add the yogurt and pesto to a medium bowl and stir until fully combined. Add salt and pepper to taste.

YOGURT COVERED PRETZELS

Steps:

• Preheat oven to 250°F.
• In a large mixing bowl, mix the confectioners sugar into the yogurt, one cup at a time with a hand blender.
• Using tongs or chopsticks, dip the pretzels, one at a time, into the frosting and place them on a wire cooling rack (place a cookie sheet under the wire rack to catch the excess frosting that will drip from the pretzels).
• Once all pretzels are coated, turn your oven off and place the wire rack and cookie sheet in, leaving the oven door slightly open. The excess heat will help the frosting dry without leaving the pretzels soggy.
• Allow frosting to harden for 3-4 hours, remove from oven, and store pretzels in an airtight container for up to 3 days.

PESTO PRETZELS

Steps:

• Spread about 2 1/2 tablespoons softened cream cheese across the middle of the dough; fold the bottom third of the dough over. Spread another 2 1/2 tablespoons cream cheese and 2 tablespoons pesto over the folded part, then fold the top third of the dough over the filling. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg and sprinkle with coarse sea salt and dried basil; bake.