St. Patrick's Day Appetizer: Pretzel Beer Cheese Dip Recipe

You woke up and suddenly realized it was St. Patrick's Day, and you invited friends over!?! This Pretzel Beer Cheese Dip recipe is warm, cheesy, and packed with flavor, thanks to the perfect blend of sharp cheddar, creamy mozzarella, and a hint of hoppy goodness from the beer. Plus, the fluffy, homemade biscuits add the perfect textural contrast for dipping.

We got you. Plus it’s easy to serve. Enjoy!

Pretzel Beer Cheese Dip



  • 1 3/4 c. shredded cheddar, divided
    1/2 c. shredded mozzarella
    1 (8-oz.) block cream cheese, softened
    1 1/2 tbsp. Dijon mustard
    2 tbsp. freshly chopped chives, plus more for garnish
    2 tsp. garlic powder
    1/4 c. IPA beer
    Kosher salt
    Freshly ground black pepper
    1 (16.3-oz.) can refrigerated biscuits
    2 tbsp. baking soda
    1 large egg, mixed with 1 tablespoon water, for brushing biscuits
    Coarse salt



  1. Preheat oven to 350°. In a large bowl, stir together 1 1/2 cups cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and pepper.

  2. Halve each biscuit and roll into a ball, then slice an X across the top.

  3. In a small saucepan, bring 2 cups water and baking soda to a boil and whisk to dissolve. Immediately reduce heat to maintain a simmer. Add biscuits in batches and cook until puffy, 1 minute, then remove with a slotted spoon and transfer to a 10" or 12" ovenproof skillet, forming a ring along the inside edge.

  4. Brush biscuits with egg wash and sprinkle with coarse salt. Transfer dip to center of skillet and sprinkle with remaining 1/4 cup cheddar.

  5. Bake until biscuits are golden and dip is bubbly, 33 to 35 minutes.

  6. Garnish with chives before serving.


Wine Recommendations

We've got some fantastic wine recommendations to pair perfectly with this delightful dip!


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