Ingredients
- INGREDIENTS
- 1 3/4 c. shredded cheddar, divided
- 1/2 c. shredded mozzarella
- 1 oz. (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. pale ale beer (we love Sierra Nevada)
- 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
Preparation
Step 1
DIRECTIONS
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.
Halve each biscuit and roll into a ball, then slice an X across the top.
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.
Brush biscuits with egg wash and sprinkle with coarse salt. Transfer dip to center of skillet and sprinkle with remaining 1/4 cup cheddar.
Bake until biscuits are golden and dip is bubbly, 33 to 35 minutes.
Garnish with chives before serving.