Preheat oven to 350 degrees F (175 degrees C).
Combine chicken, cream cheese, and salsa in a small saucepan. Heat over medium heat until warmed through, 5 to 10 minutes. Stir in heavy cream and fajita seasoning until combined. Stir in 1 cup shredded Cheddar cheese.
Transfer mixture to a 1-quart baking dish. Top with 2 tablespoons shredded Cheddar cheese.
Bake in preheated oven until cheese is melted and dip is hot, 10 to 15 minutes. Serve with Snack Factory(R) Original Pretzel Crisps(R).
Place the hot sauce in bottom 3rd of shot glass.
Add granulated garlic.
Top with blue cheese dressing.
Serve with thin pretzel sticks.
Will wakeup your taste buds!
op of 40 pretzel twists. Top with another pretzel twist and press
Beat cream cheese, butter, dip mix, and 1/4 Celsius parmesan cheese until smooth.
Spread in shallow serving dish and cover generously with cracked black pepper. Finely shred fresh parmesan over top to cover.
Serve with pretzel knots or pretzel chips.
up glass measuring cup. Quickly dip each pretzel halfway into caramel. Allow
LINE baking sheet with wax paper. Arrange bananas, cut side down, on prepared baking sheet.
INSERT pretzel stick into center of each banana. Freeze 1 hour.
PLACE topping in small bowl. Dip each banana in topping to coat. Freeze 15 minutes.
Nutritional Information (amount per servings): Total Calories: 120. Sodium 20mg. Fat: 8g. Carbohydrates: 13g. Cholesterol: 0mg. Protein: 1g. Fiber: 1g.
prinkle with cinnamon sugar. Bake pretzel slices 5 to 7 minutes
In a medium microwave safe bowl on medium high power, microwave morsels and peanut butter for 1 minute.
Stir.
Microwave at additional 10-20 second intervals, stirring until smooth.
Dip about 3/4 of one pretzel in butterscotch mixture.
Shake off excess.
Place on wire rack.
Sprinkle lightly with sesame seeds.
Repeat with remaining pretzels.
If mixture thickens, microwave on medium high power at 10-20 second intervals.
Stir until smooth.
Refrigerate for 20 minutes or until set.
Store in airtight container.
5 seconds, until melted.
Dip pretzel twists into melted candy coating
ipping.
Reserve 1 pretzel rod, arrange remaining pretzel rods on serving
Stir pretzel crumbs, bacon bits, cheese, parsley,
n a shallow dish.
Dip chicken tenders in egg whites
ixture between two pretzels.
Dip in melted chocolate (I use
t over warm water.
Dip each pretzel rod about 2/3
o that you have 32 pretzel bites.
Pre-heat your
rocessor combine the pretzels, Ranch Dip packet, Parmesan cheese, lemon zest
archment paper.
Arrange 24 Pretzel Crisps(R) face up in
Stir peanut butter and chocolate-hazelnut spread together in a bowl; transfer dip to a serving bowl. Sprinkle crushed cereal squares over dip. Dip pretzel rods into dip to make 'broomsticks'.
Wrap a caramel around each pretzel nugget, pinching the ends to
ith wax paper. Arrange 24 pretzel crisps face down on the