Pesto-Yogurt
Pretzel Dip
Mix 1½ cups plain yogurt and
½ cup pesto in a bowl. Top with
a pinch of red pepper flakes.
Serve with pretzel sticks.Garlic-Parmesan Pretzels
Toss 4 cups mini pretzel twists with 6 tablespoons melted
butter, ½ teaspoon garlic powder and 1 grated garlic clove
in a large bowl. Spread on a baking sheet and bake at
350 ̊ until lightly toasted but not dry, about 5 minutes.
Transfer to a separate bowl and toss with ¼ cup grated
parmesan and 2 tablespoons finely chopped parsley.Pretzel-Crusted
Cheese Balls
Beat 8 ounces softened cream cheese with
1 cup shredded smoked gouda, 2 tablespoons
each chopped pimientos and chives, 1 teaspoon
Worcestershire sauce and a pinch of cayenne
pepper with a mixer. Form into 1-inch balls, place
on a plate and refrigerate until slightly firm, at least
2 hours. Dust with 1 teaspoon paprika and roll
in finely crushed pretzels just before serving.-'-88 FOOD NETWORK MAGAZINE • MARCH 2020