Creamy Dijon Pretzel Dip Recipes

Steps:

• In a small bowl, combine the mayonnaise, mustard, bacon and horseradish. Cover and chill until serving. Serve with pretzels.

Steps:

• In a medium bowl, whisk the mayonnaise, honey, mustard and lemon juice together until combined. Serve at room temperature or chilled with pretzels for dipping.

Steps:

• 1. MIx all of the ingredients together in a mixing bowl with an electric mixer.
• 2. Amount of Dijon mustard can be varied based on personal taste.
• 3. Put in refrigerator for a few hours for flavors to mix and cream cheese to set up.
• 4. Serve with favorite pretzels.

Steps:

• Mix ingredients together and serve with pretzels. If you like the zip of horseradish, start with 1-2 teaspoons and add more to taste.

Steps:

• With a mixer cream the cream cheese.
• Add 1 cup of dark brown sugar and blend.
• Add 1 teaspoons vanilla and mix well.
• Enjoy!

Steps:

• Place racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line two half sheet pans with parchment paper and spray the parchment generously with nonstick spray.
• For the dough: Whisk the buttermilk, brown sugar and yeast in a liquid measuring cup. Set aside.
• Put the flour, baking powder and salt in the bowl of a stand mixer fitted with the dough hook attachment. Use a hand whisk to combine. Add the oil and mustard and then pour in the buttermilk mixture. Mix in the stand mixer on low speed until combined, then scrape the bowl and dough hook. Mix on low speed until smooth and stretchy, 3 to 4 minutes. If the dough looks very sticky or isn't coming away from the sides of the bowl into one mass during the first minute of mixing, add up to an additional 2 tablespoons of flour.
• Continue to mix until smooth and the dough pulls away from the sides of the bowl. Transfer the dough to a lightly floured surface and cut into 12 rough portions. Pre-shape each portion into a rough 3- to 4-inch-long log. Place the portions on one of the prepared greased and parchment-lined half sheet pans, cover with a kitchen towel and let rest 5 to 10 minutes.
• For the soak: Meanwhile, put the water in a large skillet (so that you have about 1 inch of water). Stir in 1/3 cup baking soda and 2 tablespoons brown sugar and bring to a simmer over medium-low heat. Keep the soak at a simmer while you roll the pretzels and make the dip.
• For the scallion cream cheese dip: Reserve 1 teaspoon of the scallion greens for garnish. Stir together the cream cheese, mustard, remaining scallions, onion powder, brown sugar and salt a large bowl with a rubber spatula until smooth. Stir in the yogurt until smooth. Taste and season with additional salt or onion powder if needed. Transfer to a small bowl, top with the reserved 1 teaspoon scallions, cover and refrigerate until ready to serve so the flavors can meld.
• To form the pretzel twists: Roll 1 portion of dough into a 10- to 12-inch rope and then loosely twist 3 to 4 times, sealing the ends with a touch of water. Use as little flour as possible when rolling. Place the twists on the two greased and parchment-lined half sheet pan, 6 twists per sheet pan.
• Working in batches, place 3 to 4 pretzels at a time in the simmering baking soda solution and soak 20 seconds per side. Using a spider or two spoons, transfer to a kitchen towel to drain, then transfer back to the sheet pan. Sprinkle generously with the everything bagel seasoning blend.
• Bake, rotating top to bottom and front to back about halfway through, until deep golden brown and springy to the touch, 14 to 16 minutes. Cool the pretzel twists on the sheet pans until warm, about 10 minutes. Serve with the scallion cream cheese dip.