Spinach and Cheese Pretzel Balls with Sweet Currant Dijon Dipping Sauce


This recipe is completely the result of me just playing in my kitchen. And they really are very good – and I’m laughing as I say that because I’m so surprised! I figured these could go either way, but DAMN if they aren’t delicious! I had read a recipe recently for “pretzel-fried pickles” and that got me thinking of using pretzels to coat something. Fishing around my fridge, I found the spinach and went with it. The currant jelly and dijon dipping sauce is killer – tangy and sweet with a little kick. And the spinach balls themselves – who’d have ever thought pretzels and spinach go great together?!

Spinach and Cheese Pretzel Balls with Sweet Currant Dijon Dipping Sauce

  • 1 c pretzels (shape is not important – I used mini-sticks)
  • 1 (10 oz) box frozen chopped spinach, thawed and excess water squeezed out
  • 1 T onion, very finely diced
  • 1 egg
  • 1 t baking powder
  • ½ t kosher salt
  • ½ T flour
  • 4 oz shredded sharp cheddar cheese
  • 2 t country dijon (I prefer Grey Poupon Country Dijon)
  • ½ stick unsalted butter, melted
  • Sweet Currant Dijon Dipping Sauce (recipe follows)

Heat oven to 400F.

In a small chopper or food processor, pulse the pretzels into crumbs. Alternatively, the pretzels can be crushed in a ziploc bag with a rolling pin.

In a medium mixing bowl, combine the spinach, onion, and egg. Sprinkle over the baking powder, salt, and flour and mix in. Mix in the cheese. Shape into 1-inch balls. Roll the balls in the melted butter, and then the pretzels and place on a baking sheet. Drizzle each ball with just a little extra butter (or alternatively, spray the balls with cooking spray).

Bake at 400F for 10 minutes or until sizzly and the coating is toasty! Makes a dozen balls (but recipe can be easily doubled to serve more!)

Sweet Currant Dijon Dipping Sauce

  • ¼ c red currant jelly
  • 2 T country dijon
  • ¼ t Sriracha hot sauce

Mix in a small bowl. Giving the jelly a quick (10 second) zap in the microwave helps soften it to incorporate with the mustard and Sriracha.

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3 thoughts on “Spinach and Cheese Pretzel Balls with Sweet Currant Dijon Dipping Sauce

  1. Pingback: Tailgating – The Healthy Way « The Soul of Health

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