Ball Park Pretzels

You get two giant pretzels with a  spicy jalapeno spinach cheese dip.

Rock Bottom Brewery Copycat Recipe

Makes 6

1 1/2 teaspoons active dry yeast
3/4 cup warm water (110° to 115°)
1 1/2 teaspoons sugar
3/4 teaspoon salt
1 1/2 cups all purpose flour
2 tablespoons butter
coarse salt

In a large bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, 1/2 cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14-in. rope; twist in a pretzel shape. Place on greased baking sheets. Brush with butter; sprinkle with coarse salt.
Bake at 425 degrees for 15-20 minutes or until golden brown. Remove to wire racks. Serve warm.

Rock Bottom Brewery Copycat Recipe

1 1/2 cups skim milk

2 tablespoons all purpose flour
1/2 cup finely chopped onion
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 8-oz.) package Mexican pasteurized process cheese spread with jalapeno chilies, cut into 1/2-inch pieces
2 (9-oz.) package frozen spinach in a pouch, thawed, squeezed to drain

Place 1 1/4 cups of the milk in large nonstick saucepan; place over medium-high heat. In small bowl, combine remaining 1/4 cup milk and flour; blend with wire whisk until smooth. Add to milk in saucepan; cook about 5 minutes, stirring constantly, until thickened.

Add onion, pepper and Worcestershire sauce; mix well. Bring just to a boil. Reduce heat; simmer 10 minutes or until onion is tender, stirring occasionally. Stir in cheese until melted. Add spinach; mix well. Cook until thoroughly heated.