Ingredients

• 1 Pack TopKnot Signature XL Soft Pretzels
• 1 Package Classic Pretzel Salt
• 1 Package Lemon Rosemary Pretzel Salt
• 1 Tablespoon butter, melted
• 8 Ounces softened cream cheese
• 1 Teaspoon minced garlic
• ¼ Cup sour cream
• ¼ Cup parmesan cheese
• ¼ Cup shredded mozzarella cheese
• Seeds of one pomegranate
• Assorted veggies

Directions

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 some with 1 teaspoon Lemon Rosemary Pretzel Salt and some 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. Brush with butter and sprinkle with Lemon Rosemary Pretzel Salt.
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 Lemon Rosemary 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!