Written by Jordan Clifford, editorial intern
Pretzels are the perfect snack—a little salty with a whole lot of crunch. (No wonder so many distance races offer them at the finish line shoot!) Alone they’re great, but topped with something? All the better. Put a twist on the classic munchie with this savory recipe. I mean, it’s National Pretzel Day tomorrow, after all. Time to celebrate! Double-dipping encouraged.
Ricotta-Roasted Garlic Dip
1 bag Rold Gold Three Cheese Pretzel Thins
6 bulbs whole garlic
3 tablespoons extra virgin olive oil
2 pints ricotta cheese
2 teaspoons Dijon mustard
¼ cup grated Parmesan cheese
½ teaspoon salt
1 pinch freshly ground black pepper
Preheat oven to 350°F. Using a serrated knife, cut the top ¼ of each head of garlic off, exposing the tops of the cloves inside. Place the garlic heads on a sheet of aluminum foil and drizzle olive oil over each one. Wrap in foil and place in the oven for 45 minutes. Remove and allow to cool. Squeeze roasted garlic out of each head and place in a mixing bowl. Add the ricotta, Dijon mustard, Parmesan, salt and pepper and mix thoroughly. Serve and enjoy!
Recipe and photo courtesy of Rold Gold Pretzel Thins
More from FITNESS: