Ingredients:  1 Pack of French Toast Sugar 2 Oz. apple cider  1.5 Oz. tequila  0.5 Oz. lime juice  0.5 Oz. maple syrup Apple slices, anise, and rosemary for garnish   

Instructions:  See Italian Baked Cheese Dip and Cannoli Dip recipes to make the dips. Heat pretzels as instructed. Prep vegetables and fruit. Arrange on board with other ingredients and ENJOY!

Instructions: Preheat oven to 400°F. Coat small (about 2½ cup) oven-proof baking dish with cooking spray. Beat cream cheese in a large bowl with electric mixer until light and airy, about 2 minutes. Add 1/2 cup ricotta cheese and beat for a minute. Add White Cheddar Cheese Sauce and beat for another minute. Add 4 teaspoons of basil, pepper and salt. Add 1 cup of cheddar and breadcrumbs. Beat until blended. Spread mixture in prepared dish. Top with remaining ¼ cup of cheddar. Bake for 15 to 17 minutes or until heated through but not bubbling. Serve warm, topped with tomatoes, red onions and remaining basil. Heat pretzels as directed and ENJOY!

Instructions:  Using a stand mixer, whip the ricotta, cream cheese, and powdered sugar on medium-high speed until smooth, about 3-5 minutes. Add vanilla extract and whip for another 30 seconds. Fold in 2/3 cups mini chocolate chips, reserving some to sprinkle on top and for the board. Serve dip immediately with our Liège Belgian waffles and artisanal soft pretzels Enjoy!

Looking for a lighter lunch or more substantial snack? These club sandwiches made on our Turnbuckle Soft Pretzel Sticks are just the thing.