2Tbsp.freshly chopped chives, plus more for garnish
1/3c.Guinness or other stout
1 16.3-oz.can refrigerated biscuits
1large egg, whisked with 1 Tbsp. water, for brushing biscuits
Coarse kosher or sea salt
Chives to garnish
Preheat oven to 350°.
In a medium pot, cook the garlic in olive oil on low heat, then add the milk and beer. Bring liquids to a simmer. Add the cream cheese to the pot and soften over low heat—when the cream cheese begins to melt, add in 1/4 cup cheddar, mozzarella, Dubliner, and Dijon, stirring with a whisk until smooth. To taste for salt.
Using a knife, halve each biscuit and pinch into a ball. Set aside.
In a small saucepan, bring 2 cups water and baking soda to a boil, then reduce heat immediately and bring water to a simmer. Add biscuits in batches and cook until puffy, 60 seconds, then remove with a slotted spoon and place around the edge of an oval 10”-12" skillet or baking dish (or dish of similar dimensions).
Brush the pretzels with the egg wash and sprinkle with coarse salt. Pour the dip into the center of skillet and sprinkle with remaining 1/4 cup cheddar.
Bake until biscuits are golden and dip is bubbly—32-35 minutes depending on desired brownness.