Tuesday, February 7, 2012

Kitchen PLAY!--29 Ways to Leap Into Jarlsberg Dip!-- Jarslberg Dip

I love trying new things so when the Folks over at Kitchen PLAY offered the chance to participate with 28 other bloggers to help celebrate the launch of the new Jarlsberg Dip, I jumped on the offer!
I had never tried Jarlsberg Cheese but always remember it being talked about on the movie The Devil Wears Prada. 

I love heated dips so I took the dip and broiled it in the oven for about 5 minutes to serve along chewy pretzel bites.

Chewy Pretzel Bites
recipe adapted from this recipe at Mel's Kitchen Cafe

2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup (8 ounces) very warm water
1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted
  • In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine.
  •  Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl.
  •  Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. 
  • Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.
  • Preheat your oven to 500°F. (Don’t be afraid of the high heat! This is what will help those pretzels to brown up perfectly and stay soft on the inside.)
  • Prepare a baking sheet by lining with parchment paper or lightly greasing.
  • Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. 
  • While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved.
  • Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. 
  • Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. 
  • Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
  • Bake the pretzels for 7-8 minutes or until they’re golden brown.
  • Remove the pretzels from the oven, and brush them thoroughly with the melted butter. You will want to use all of the butter as this is what makes them so good!
  •  Eat the pretzels warm, or reheat them in an oven or microwave on low heat.

Be Sure to Check out Jarlsberg Blog to win a great prize package to celebrate the launch of the new Jarlsberg Dip!

The giveaway will include a tailgate tote stocked with:
  • Jarlsberg Lite Cheese
  • new Jarlsberg Cheese Dip
  • Snofrisk (a Norwegian style cream cheese)
  • crispbreads
  • honey crèmes
  • honey vinegar

Disclosure: I was compensated for my time and groceries for writing this post to help Jarlsberg Celebrate. All opinions are my own.


Jennifer @ Peanut Butter and Peppers said...

I have seen this cheese dip but I don't know where? Now I am on the search for it.

Jules from A Little Bite of Life said...

Pretzels and cheese dip--sounds wonderful!

Related Posts Plugin for WordPress, Blogger...
Design © 2011 Laura Jane Designs | Content © Cara P, all rights reserved
unauthorized use of this site's design or code is strictly prohibited