Loaded Delancey Street Pretzel Bites


  1. Add oil to pan and cook onions with a little salt and pepper until caramelized.
  2. Brush pretzel bites with a little water and coat tops with pretzel salt. Bake bites according to instructions.
  3. Top bites with pieces of hot torn pastrami, sprinkle with caramelized onions, and pour warm beer cheese dip over top.
  4. Bake at 400 degrees for 3-5 minutes to heat through.
  5. Meanwhile mix mayo and mustard in small bowl and stir to combine.
  6. Serve with scallion thread garnish and mustard dipping sauce.


  • 16 ea Delancey Street Deli® Pretzel Bites, with salt
  • 5 oz Freirich Pastrami, torn
  • 6 oz West Creek® Dip, Beer Cheese
  • 1 ea Peak Fresh Produce® Onion(s), Yellow, peeled and sliced thin
  • 2 tsp Luigi® Soy Pomace blend oil
  • 2 tsp Delancey Street Deli® mayonnaise
  • 2 tsp Roland® Whole Grain Mustard
  • 1/4 oz Peak Fresh Produce® Onion(s), Green, cut into 2 in. fine julienne