Soft, buttery, and salty pretzel dough, layered with cheesy spinach and artichoke dip, baked in the
Promoted by Half Baked Harvest
4 tbsp. of Butter
Kerrygold Grass-Fed Salted Butter Sticks
4 cup of All Purpose Flour
Gold Medal All-Purpose Flour
1 ea of Coarse Sea Salt
Morton Sea Salt, Coarse
1 pinch of Crushed Red Pepper
Badia Spices Red Pepper, Crushed
½ cup of Frozen Chopped Spinach, Thawed and Squeezed Dry of Excess Water
Birds Eye Chopped Spinach
½ cup of Grated Parmesan Cheese
Near East Parmesan Rice Mix
1 tbsp. of Honey
SIGNATURE SELECTS Honey, Wildflower, Raw
2 ½ tsp. of Instant Yeast
SIGNATURE SELECTS Yeast, Active Dry
1 tsp. of Kosher Sea Salt
Morton Coarse Kosher Salt, 16 Ounce
1 ea of Marinated Artichokes
DeLallo Artichoke Hearts, Quartered & Marinated
4 oz of Mascarpone Cheese
White Cheese
1 in of Minced Garlic
Spice World Garlic, Minced
½ cup of Shredded Mozzarella Cheese
O Organics String Cheese, Organic, Mozzarella, Part-Skim, Low-Moisture
1 tbsp. of Thyme Leaves
McCormick Gourmet™ Organic Thyme Leaves
1 ½ cup of Water
Ethos Water Natural Spring Water
Baked Lemon Balsamic Salmon Bowls.
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Lemon Butter Spinach and Artichoke Chicken
Banana Bread Carrot Cake with Vanilla Cream Cheese Frosting