Celebrate Oktoberfest season with this sizzling, shareable crowd pleaser that combines three classics everyone loves: beer, pretzels and cheese.
Cheese dip is good. Cheese dip with pretzels even better. But this hot cheese and pretzel skillet infused with Sierra Nevada’s pungent Festbier is one of the best cooking with beer recipes we’ve ever showcased.
First the beer…(and it’s kinda essential)
Brewed in collaboration with the Kehrwieder Brewery in Hamburg Germany, Sierra Nevada Oktoberfest Festbier is a 6% ABV seasonal r with a rich with biscuity malt profile offset by a punchy blend of German and American hops.
Now let’s get cooking!
Oktoberfest Beer Cheese Skillet
1/2 cup Oktoberfest lager
2 cups hot water
1/4 cup baking soda
1 can (16.3 oz.) refrigerated biscuits
8-ounce package cream cheese, softened
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon chives, chopped
Preheat oven to 350 °F. Combine hot water and baking soda in a mixing bowl. Stir until baking soda has dissolved.
Remove biscuits from container. Slice each one in half and roll into a ball. Dip into baking soda and water mixture. Place dough balls around the edge of a 10- or 12-inch cast-iron skillet. Slice an “X” across the top of each dough ball. Sprinkle dough balls with kosher salt.
In a large bowl, mix together cream cheese, Oktoberfest, cheddar cheese, mozzarella, garlic powder, and salt. Transfer cheese mixture to the center of the cast-iron skillet.
Bake for 30-35 minutes, until biscuits are golden brown and the cheese dip is melted and bubbling.
Top with chives and serve.
Want more “ Cooking with Beer” recipes? We’ve got them…