1.) Thaw TopKnots before handling and preheat oven to 425 degrees.
2.) Place 1 Topknot in food a processor and pulse until crumbed.
3.) Place Topknot crumbs on a baking sheet and bake for approximately 3 to 5 minutes or until brown. Let cool.
4.) Place 2 TopKnots on a cutting board and cut into slices approximately 1/4 inch thick. Place slices on a baking sheet, brush pretzel slices with butter, and sprinkle with 1 teaspoon Classic Pretzel Salt.
5.) Bake for 6 to 8 minutes or until crisp.
6.) Place remaining TopKnot on a separate baking sheet and brush with butter.
7.) Bake for 6 to 8 minutes. Use this TopKnot for the center presentation.
8.) Mix cream cheese, garlic, sour cream, cheeses, and 1 teaspoon Classic Pretzel Salt in a bowl. Refrigerate for 1-2 hours.
9.) Place pretzel crumbs on a plate. Take the cheese mixture out of the fridge and roll into a ball. Then, roll the cheese ball in the pretzel crumbs to evenly coat. Stud cheese ball with pomegranate seeds to your liking.
10.) Place the salted TopKnot on a large platter and lay the cheese ball in the center. Surround the TopKnot with pretzel chips and veggies for dipping.
11.) Sprinkle platter with remaining pomegranate seeds.
12.) Enjoy!
