Grandmas Pretzel Dip Recipes

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CLONE OF A PRETZEL DIP



Clone of a Pretzel Dip image

An extraordinary dip for an ordinary pretzel. The perfect combination. This is a clone of our favorite raspberry honey/mustard pretzel dip. When the store was sold out of our favorite gourmet dip, Hubby and I decided to clone it.

Provided by SHORECOOK

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 5m

Yield 16

Number Of Ingredients 5

½ cup spicy brown mustard (such as Gulden's®)
½ cup honey
3 tablespoons red raspberry preserves (such as Smucker's®)
1 tablespoon mustard seeds
1 (15 ounce) package pretzels

Steps:

  • In a bowl, thoroughly combine the spicy brown mustard, honey, raspberry preserves, and mustard seeds. Serve in a dip bowl surrounded by pretzels. Store refrigerated. Dip will thicken when cold.

Nutrition Facts : Calories 55.2 calories, Carbohydrate 12.5 g, Fat 0.7 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 113.7 mg, Sugar 11 g

MUSTARD PRETZEL DIP



Mustard Pretzel Dip image

This flavorful dip is addictive, so be careful! It's also delicious served with pita chips, crackers and fresh veggies.-Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3-1/2 cups.

Number Of Ingredients 8

1 cup sour cream
1 cup mayonnaise
1 cup prepared mustard
1/2 cup sugar
1/4 cup dried minced onion
1 envelope ranch salad dressing mix
1 tablespoon prepared horseradish
Sourdough pretzel nuggets

Steps:

  • In a large bowl, combine the first 7 ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers.

Nutrition Facts : Calories 101 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 347mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

MARINATED PRETZELS



Marinated Pretzels image

Large, salted sourdough pretzels work best for this appetizer. The marinade gives them a tangy, addictive flavor that's wonderful for parties, and goes well with any beverage.

Provided by Sue

Categories     Appetizers and Snacks

Time 1h20m

Yield 16

Number Of Ingredients 5

1 (15 ounce) package pretzels
¾ cup olive oil
1 (1 ounce) package dry Ranch-style dressing mix
3 tablespoons garlic powder
3 tablespoons dried dill weed

Steps:

  • Break the pretzels into a large bowl.
  • In a medium bowl, blend the olive oil, ranch-style dressing mix, garlic powder and dill weed. Pour the mixture over the pretzels. Marinate 1 hour, tossing approximately every 10 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the marinated pretzels on a large cookie sheet. Bake approximately 10 minutes. Allow the pretzels to cool, then serve.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 3.1 g, Fat 10.2 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 140.4 mg, Sugar 0.4 g

HOMEMADE PRETZELS



Homemade Pretzels image

"If you're feeling really festive, you can bake these pretzels in the shape of hot dog rolls and stuff them with German sausages," says Duff.

Provided by Duff Goldman

Time 2h30m

Yield 12 to 16 pretzels

Number Of Ingredients 14

1 1/4-ounce envelope active dry yeast
2 tablespoons sugar
4 tablespoons unsalted butter, melted
1 tablespoon kosher salt
2 extra-large egg yolks
2 cups bread flour
2 cups all-purpose flour
Extra-virgin olive oil, for brushing
1/2 cup baking soda
Cooking spray
All-purpose flour, for dusting
1 stick unsalted butter, melted
Ramekin of pretzel salt
German mustard, for serving

Steps:

  • Make the dough: In a big bowl, mix the yeast, sugar and 1 1/3 cups warm water and let it sit until the yeast blooms, about 7 minutes. Add the melted butter, kosher salt, egg yolks, bread flour and all-purpose flour and knead the dough until smooth, 15 to 20 minutes.
  • Brush the bowl and the dough with olive oil, set the dough in the bowl and cover tightly with plastic wrap. Let rise on top of the fridge or in any warm, dry place for 30 to 40 minutes, or until doubled in size.
  • Make the pretzels: In a medium saucepan, mix the baking soda and 4 cups warm water until it is milky, then bring to a simmer over low heat. Preheat the oven to 425 degrees F. Cover 3 baking sheets with parchment and spray with cooking spray.
  • Punch down the dough. Cut into 12 to 16 pieces and let rest for 5 minutes. Roll each piece into a 2-foot-long rope. Lift the ends of the rope to make a "U," then cross one end over the other twice to make a double twist in the middle. Fold down the two ends and attach them to the bottom of the ?U? to form a pretzel shape.
  • Working in batches, dip the pretzels into the simmering liquid for 30 seconds, flipping once. Remove using a spider or two wooden spoons and shake off any excess liquid; place on a prepared baking sheet. Lightly flour the pretzels, cover loosely in plastic wrap and let rise for 20 minutes.
  • Brush the pretzels with the melted butter and use cooking spray to coat any little corners you can?t reach with butter. Sprinkle with the pretzel salt. Bake until browned, 8 to 12 minutes. Let cool for a few minutes and serve with mustard.

MUSTARD DILL PRETZEL DIP



Mustard Dill Pretzel Dip image

Make and share this Mustard Dill Pretzel Dip recipe from Food.com.

Provided by pigtailone

Categories     Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 7

3/4 cup sugar
1 tablespoon olive oil
1 1/2 cups mayonnaise
2 tablespoons stone ground mustard
6 tablespoons plochman's golden prepared mustard
3/4 tablespoon garlic powder
3/4 tablespoon dill weed

Steps:

  • Mix all ingredients together. Cool. Serve with pretzels. Keeps 1-2 weeks refridgerated.
  • Also makes a good sauce for salmon, burgers, hot dogs, etc.

Nutrition Facts : Calories 526.7, Fat 32.5, SaturatedFat 3.9, Cholesterol 15.3, Sodium 3415.2, Carbohydrate 54, Fiber 8.8, Sugar 31, Protein 12.3

PRETZEL CHEESE DIP



Pretzel Cheese Dip image

Awesome cheese dip. My grandma makes this around the holidays and it's gone in minutes. I make this for football games, parties and whenever it is requested. My husband loves it so much he spreads it on sandwiches instead of mayo. Hope you enjoy!

Provided by J92839

Categories     Spreads

Time 10m

Yield 1 BATCH

Number Of Ingredients 6

1 (5 ounce) jar kraft old English cheese
1 (16 ounce) jar kraft roka blue cheese
1 (8 ounce) package Philadelphia Cream Cheese
3 -5 dashes garlic powder
3 -5 dashes of chopped onions (I prefer the dried kind, but you can use fresh)
1 (15 ounce) package pretzels (I prefer the sticks)

Steps:

  • Let cheeses come to room temperature.
  • Using a mixing bowl, combine all cheese and mix with electric mixer until creamy.
  • Add garlic and onion a little at a time to taste.
  • Refrigerate to chill and serve with pretzels.

Nutrition Facts : Calories 4028.5, Fat 220.7, SaturatedFat 136.7, Cholesterol 589.7, Sodium 12815.3, Carbohydrate 360.1, Fiber 13.1, Sugar 15.1, Protein 158.9

GRANDMA'S PRETZEL DIP



Grandma's Pretzel Dip image

Provided by My Food and Family

Categories     Appetizers & Snacks

Number Of Ingredients 4

8 ounces cream cheese
0.333333333333 cups western dressing
0.333333333333 cups ketchup
1 units garlic salt

Steps:

  • Cream all ingredients together.
  • Serve chilled with pretzels.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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