Recipes

Appetizers and Snacks

Pretzel Bread Bowl with Cheese Dip

Ingredients

• 1 cup finely crushed cheddar miniature pretzels
• 1 envelope ranch salad dressing mix
• 1 package (1/4 ounce) quick-rise yeast
• 2 teaspoons sugar
• 1/8 teaspoon baking soda
• 2 to 2-1/2 cups all-purpose flour
• 1 cup water
• 1/4 cup 2% milk
• 2 tablespoons butter
• 1 cup shredded pepper jack cheese
• 1 teaspoon yellow cornmeal

EGG WASH:

• 1 large egg white
• 1 tablespoon water
• Kosher salt, optional

DIP:

• 2 cups sour cream
• 1 cup shredded pepper jack cheese
• 1 envelope ranch salad dressing mix
• Optional: Chopped seeded jalapeno peppers and additional shredded pepper jack cheese
• Assorted fresh vegetables

Description

1. Mix pretzels, dressing mix, yeast, sugar, baking soda and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on low speed until moistened. Add cheese; beat on medium for 3 minutes. Stir in enough remaining flour to form a stiff dough.
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest 10 minutes.
3. Grease a baking sheet; sprinkle with cornmeal. Shape dough into a round loaf; place on prepared pan. Cover and let rise in a warm place until doubled, about 1 hour.
4. Whisk egg white with water; brush over top of loaf. If desired, sprinkle with salt. Preheat oven to 375°. Bake until golden brown and bread sounds hollow when tapped, 30-35 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool completely.
5. For dip, mix sour cream, pepper jack cheese and dressing mix. Refrigerate until serving.
6. To serve, cut a fourth off top of bread loaf. Hollow out center of loaf, leaving a 1/2-in.-thick shell. Cut removed bread into cubes. Fill bowl with dip. If desired, top with peppers and additional cheese. Serve dip with bread cubes and vegetables.