Reviewed: Feb. 6, 2009

this was just okay. not really pretzels, more like breadsticks. We didn't really care for the dip (I tried it hot) but the bread dipped in pizza sauce was good. Thanks for something different to try, but I probably won't make this again.

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ZIMM2GO

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Feb. 1, 2009

OMG! Heated both cheeses and garlic on the stove and let it sit to room temp while i threw store bought frozen pretzels in the oven for 4 minutes ... this was the best cheese dip we have ever tasted - bar none.

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ClemMama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hebron, Kentucky, USA

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Reviewed: Jan. 24, 2009

Tried these last night and they were fabulous!

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CJ's Mom

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Jan. 14, 2009

Did not make the pretzel part--bought pretzels to serve with dip. Did not like dip at all--had virtually no flavor at all--it's like everything cancelled each other out. Consistency was like cheez wiz, only not as good. No one at the party liked it. Sorry.

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JANNINE

Cooking Level: Expert

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Reviewed: Dec. 23, 2008

The cheese dip could have been spicier and I would use a different pretzel dough next time...

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Laura

Cooking Level: Beginning

Home Town: Batesville, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 22, 2008

I didn't have time to make the pretzel - so I used frozen. Heated the dip ingredients on the stove vs food processor and served with the hot pretzels - was DELISH!!! Love this dip - followed the recipe exactly. BE CAREFUL putting in a mini crock - it will curdle.

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Jamie Girl

Cooking Level: Intermediate

Home Town: Walling, Tennessee, USA

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Reviewed: Nov. 10, 2008

I cannot tell you how many times we have made this dip! The pretzel is fine (easy to make) but this dip is just outstanding. I have to make two batches because my family just loves this. Any type of bread (or even crackers) would work here. As for the dip, I have never changed or added anything and I never will. It is perfect as is! YUM!

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: May 22, 2008

I haven't made the pretzels in this recipe, but I've made the dip - a LOT. My husband and I love it - we just made several batches to take to the beach with friends! We serve it with hard sourdough pretzels and it's wonderful!!!

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WEEBRIE

Cooking Level: Intermediate

Living In: Marietta, Georgia, USA

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Reviewed: Feb. 3, 2008

Addicting. I did serve the dip warm in a small crock pot and added a dash of worcestershire sauce.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jan. 21, 2008

I just used regular soft pretzels bought from the bakery, but the dip was the talk of the party.

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Dani

Cooking Level: Beginning

Living In: Copiague, New York, USA

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Reviewed: Sep. 6, 2007

Make things easy on yourself and use breadstick dough in a can and twist it into a pretzel shape. The dip is sinfully good!

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MNGIRL1

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Reviewed: Aug. 15, 2007

I just made the dip portion of this recipe. We took it to the second of two parties we were attending one evening; kept it in a cooler for a few hours and then reheated in the microwave when we got there, and it was still great! Just had a request for the recipe yesterday from someone at the party. We'll definitely make this again!

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eqm

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Reviewed: Apr. 11, 2007

I have made this several times and I love it. Very easy!

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Lilsargitty

Cooking Level: Intermediate

Living In: Westerville, Ohio, USA

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Reviewed: Dec. 24, 2006

This recipe definitely needed some help. Great base, but I had to add many things to it. I added green onion dip mix, green onions, extra beer, and marinara sauce. Was able to save it, but would look for another recipe next time.

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Elle

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Reviewed: Nov. 20, 2006

Everyone raved about the pretzels and the dip. The dough was sticky and I tried adding extra flour but it became a mess. I just ended up stretching it accross my cookie sheet and baking, then cutting it up. Very good and fun to make. I used Miller High Life beer.

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aimless

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2006

I only made the dip as I was recently given some homemade German pretzels. This was a bit difficult to make in the blender as air pockets kept developing at the bottom of the blender. Once I got through the process, however, the dip was quite good. The recipe makes a lot of dip, so be prepared to have people over.

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Salsera713

Cooking Level: Intermediate

Home Town: Hallandale, Florida, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: May 30, 2006

I did not make the pretzels because I had another recipe to use for those. I did, however, make the cheese dip which I included in a basket of pretzels with different dips. It was perfection!

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HOTTIE46947

Cooking Level: Intermediate

Home Town: Logansport, Indiana, USA

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Reviewed: Mar. 25, 2006

I just made and served the dip portion of this recipe, but everyone loved it. I put it into a little crock pot and took it to a party, but I put it in too early - it congeals pretty quickly so I had to keep stirring it. It would have been fine if I put it in less than an hour before serving. Looks kind of gross but still tastes delicious. Fortunately the guys in the group didn't care what it looked like!

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EB1179

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Reviewed: Jan. 19, 2006

This recipe is GREAT! My fiance absolutely loves it, and I'm sure we will be making it for many football games to come! Thanks!

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Kristen9166

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Reviewed: Aug. 23, 2005

The beer bread is easy and awesome; the dip, not so much.

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JENNMAZE

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Beer Cheese Pretzel and Dip

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