Print

Best Loaded Football Charcuterie Board with Pretzel Bites

best loaded football charcuterie board with pretzel bites - featured image
Print Recipe

This loaded football charcuterie board with warm pretzel bites, creamy beer cheese dip, and a variety of meats, cheeses, and pickles is the ultimate game day snack. It’s quick to assemble, customizable, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 pound frozen pretzel bites (e.g., SuperPretzel)
  • 2 tablespoons unsalted butter, melted
  • Coarse sea salt or pretzel salt, for sprinkling
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 4 ounces cream cheese, softened
  • ½ cup beer (light lager like Bud Light or Coors)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ½ cup mayonnaise
  • 3 tablespoons honey
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • Pinch of cayenne pepper (optional)
  • 8 ounces sliced salami or pepperoni
  • 6 ounces sharp white cheddar, cubed
  • 6 ounces Gouda or smoked cheddar, cubed
  • ½ cup dill pickle spears or cornichons
  • ½ cup spicy brown mustard or whole grain mustard
  • ¼ cup honey-roasted peanuts or mixed nuts
  • ¼ cup dried cranberries or cherries
  • Fresh apple slices or grapes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Bake the pretzel bites: Spread frozen pretzel bites in a single layer on the prepared baking sheet. Bake according to package directions, usually 8-10 minutes, until golden brown and puffed. While hot, brush with melted butter and sprinkle with coarse sea salt. Toss gently to coat. Set aside to cool slightly.
  3. Make the beer cheese dip: In a small saucepan over medium-low heat, combine softened cream cheese and shredded cheddar. Stir constantly with a whisk until melted and smooth, about 3-4 minutes. Slowly pour in the beer while whisking continuously. Add Dijon mustard, garlic powder, and smoked paprika. Keep whisking until thick and creamy, about 2 more minutes. Remove from heat.
  4. Make the honey mustard dip: In a small bowl, whisk together mayonnaise, honey, yellow mustard, Dijon mustard, and a pinch of cayenne if using. Taste and adjust. Set aside.
  5. Prepare the charcuterie elements: Cube the white cheddar and Gouda into ½-inch pieces. Slice salami or pepperoni into bite-sized ribbons. Rinse and dry apple slices or grapes. (Optional: toss apple slices in lemon juice to prevent browning.)
  6. Assemble the board: Place ramekins of beer cheese dip, honey mustard, and spicy brown mustard in different spots on the board. Arrange warm pretzel bites around them in small clusters. Fill in gaps with cubed cheeses, salami ribbons, pickle spears, nuts, dried cranberries, and fresh fruit.
  7. Serve immediately while pretzel bites are warm and cheese dip is gooey.

Notes

For the best texture, shred your own cheddar from a block. Pre-shredded cheese has anti-caking agents that can make the dip grainy. Keep the cheese dip warm in a small slow cooker on ‘warm’ setting if not serving immediately. The beer cheese dip can be made up to 2 days ahead and reheated gently on the stove with a splash of milk or beer.

Nutrition

Keywords: football charcuterie board, pretzel bites, beer cheese dip, game day snack, loaded charcuterie board

Find it online: https://tinastirs.com/best-loaded-football-charcuterie-board-with-pretzel-bites/