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Ham-Twisted Pretzels With Beer Dip

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“From Betty Crocker. Untried by me; posting for safe keeping.”

Ingredients Nutrition

  • pretzel
  • 1 (11 ounce) can refrigerated breadstick dough
  • 2 12 ounces lean ham, thinly sliced
  • 1 egg, beaten
  • 1 teaspoon coarse salt, if desired
  • Beer Dip
  • 4 ounces cream cheese, softened (from 8-oz package)
  • 13 cup beer (regular or nonalcoholic)
  • 2 tablespoons mayonnaise or 2 tablespoons salad dressing
  • 14 cup cheese (finely shredded Cheddar-American cheese blend (1 oz)


  1. Heat oven to 375°F Grease large cookie sheet with shortening or spray with cooking spray. Unroll breadstick dough; separate into 12 breadsticks. Cut each breadstick lengthwise in half.
  2. On work surface, roll each piece of dough into 9-inch rope. Cut each slice of ham into 4 equal strips. Wrap 2 pieces ham around each rope (in a candy cane pattern). Tie each rope into a loose knot. Place on cookie sheet. Brush with egg. Sprinkle lightly with salt.
  3. Bake 10 to 13 minutes or until light golden brown on top and golden brown on bottom.
  4. Meanwhile, in small microwavable bowl, beat cream cheese, beer and mayonnaise with electric mixer on low speed until smooth. Stir in cheese blend. Microwave uncovered on High 1 to 2 minutes, stirring once, until heated through. Serve dip with pretzels.

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