Pretzel Cheese Dip (with Beer)

5 from 1 votes

Pretzel Cheese Dip (with Beer)

Pretzel Cheese dip, often served as a fondue cheese and dippers like soft pretzels and raw vegetables, a delicious 15 minute appetizer that is party friendly and super easy. Uber melty and cheesy, the ultimate in cheese dip.

Prep Time5

Cook Time15

Course: Appetizer Recipes, Dip Recipes, Keto Friendly

Cuisine: American

Keyword: cheese

Servings: people

Calories: 545kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

3 tbsp butter
3 tbsp all purpose flour
1 cup beer
8 oz. cream cheese softened
1 cup Monterey Jack Cheese
1 cup Cheddar Cheese
1/2 cup milk
2 tsp Dijon Mustard
1/2 tsp paprika
1/4 tsp salt
cayenne pinch
dippers like raw veggies, soft pretzel bites

Instructions

Add butter to a skillet with flour and heat over medium heat, whisking constantly until roux is smooth and hot. This can happen fairly quickly, within a minute or two.
Slowly whisk in 1 cup of beer and heat the mixture over medium-high heat. Beer should start to bubble and boil up.
Boil beer for an additional 1 minute and reduce heat to low.
Add shredded cheese, softened cream cheese, milk, Dijon mustard, and all spices. Continue to stir/whisk constantly until cheese is melted and thickens - which takes about 5 minutes. A fork also works great for stirring.
Serve pretzel cheese immediately with warm soft pretzels.

Notes

Can this dip be made ahead of time?

It can be made ahead but cheese sauce has a tendency to separate from the dairy. Just reheat low and slow, constantly stirring, for best results.

What kind of beer is best to use?

We suggest a light beer but ultimately it is up to the person. Just pick your favorite beer!

TIP:

When we do a fondue night, we typically make beer cheese on the stove and then transfer it to a preheated warm (and small) crockpot. This allows us to keep the cheese from cooling during eating.

Nutrition