When I lived in Germany, I was able to attend Oktoberfest in Munich several times. It’s practically a law in the county that you have to go at least once.
Oktoberfest, which actually starts in September, is the quintessential celebration of all things German, especially good food, good beer and a lot of celebrating.
There are two big things you see at Oktoberfest: liter-sized steins of beer and pretzels as big as your head.
Snyder’s has been making pretzels in the United States since 1909. Of German descent, the Snyder family opened a bakery in Pennsylvania, and their products have grown and expanded ever since.
I usually have a bag of the Pretzel Snaps (they look like a checkerboard) in my desk at any given moment for snacking throughout the day. I love all the flavors (Bacon Cheddar or Hot Buffalo Wing, anyone?) and varieties that Snyder’s offers.
This is a fun recipe using Snyder’s Pretzel Rods for dipping.
This is a recipe from Synder’s.
Beer and Cheese Dip
1/4 cup Stout or Porter beer
1/4 cup Dijon mustard
1 Tbs unsalted butter
1/2 tsp cayenne pepper
1 (16 oz) bag shredded sharp cheddar
1 jalapeño, minced (optional)
Combine the beer, mustard, butter and cayenne pepper in a saucepan on medium heat until well-mixed.
Gradually add the cheese in 1 cup batches, whisking until the texture is smooth. Stop adding cheese once you have achieved your desired thickness; remove from heat and stir in minced jalapeño.
Note: For a tangier taste, reduce the shredded cheese to 8 ounces and add one 8-ounce package of cream cheese.
Serve with Snyder’s Pretzel Rods for dipping.
Nutritional Information: Calories Per Serving: 501, Calories from Fat: 370, Fat: 41 g (26 g Saturated Fat), Cholesterol: 127 mg, Sodium: 903 mg, Potassium: 150 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 29 g
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