The very first time I ever made soft pretzels, it was in honor of the start of spring training for the Milwaukee Brewers. Then I went on a soft pretzel spree and did an entire week of posts devoted to soft pretzels. And then I was sick of soft pretzels and didn’t make any for six months.
It seems only appropriate that my return to soft pretzel baking aligns with the National League Championship Series. Soft pretzels to kick off the season and soft pretzels to cheer on the Milwaukee Brewers.
On Monday, I made an entirely stadium-themed dinner for us to eat during the game. It was a painful game to watch, but at least we had a great meal.
Soft pretzel sticks with southwestern cheese dip + sweet Italian sausage. I didn’t have time to photograph the sausage before the game began, so instead you get a photo of a Milwaukee Sweet Italian Sausage.
But really, that was a painful game to watch. Here’s hoping the rest of this week goes better.
Go Brewers! If you are a Cardinals fan, I’m sorry, but we can’t be friends for the next week.
Southwestern Cheese Dip
For this dip, I used Garlic Gold’s new Southwestern nuggets. However, you could also use garlic powder and your own southwestern spice blend.
Makes about 1 1/2 – 2 cups
Prep Time: 15 minutes
Cook Time: 20 minutes
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup low-fat milk
1 1/2 cup grated cheddar cheese
1 small green bell pepper, diced
1/4 cup Garlic Gold Southwestern nuggets
In a small saucepan over medium-low heat, melt the butter. Whisk in the flour, stirring constantly.
Stir in half the milk and all of the cheese. Stir constantly for 3 minutes, then add the rest of the cheese and the pepper. Cook, stirring often, until the cheese is completely melted.
Remove from heat and stir in the Garlic Gold nuggets. Serve with soft pretzels.
*Disclaimer: I am an employee of Garlic Gold, and this product was sent to me by the company. However, the opinions contained in this post and this blog are entirely my own.*