Pretzel Cheese Dip (Beer Cheese)
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Make your own flavorful pretzel cheese dip with a few simple ingredients. You’ll love this mouth-watering beer cheese and will want to dip everything in it!
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This homemade beer cheese pretzel dip can be made in under 15 minutes. And the best thing about it is it doesn’t have a crazy long list of unpronounceable ingredients. It is made with pantry staples that you likely already have on hand.
It’s made almost identical to our classic cheese sauce but with the addition of beer! It’s the perfect pretzel dipping sauce, but it can be used for so many other dipping vessels like vegetables or crackers. It would even make a great charcuterie board addition.
Once you master this simple beer cheese recipe, you’ll be making it all the time. Make it for game night and watch everyone scrape the bowl clean.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Butter: Unsalted butter is what I prefer to use.
- Flour: All-purpose flour is used to make the roux to thicken the sauce.
- Milk: Whole milk works best and will make the sauce taste the best.
- Beer: I suggest using a lager like Yuengling or something similar.
- Seasonings: A little Dijon mustard, Worcestershire sauce, garlic powder, paprika, and salt are used for added flavor.
- Cheese: I think sharp cheddar tastes best. Use block cheese that you shred yourself. The pre-shredded cheese does not melt as easily.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the roux. Melt the butter then add the flour and cook for 3 to 5 minutes. Slowly whisk in the milk.
- Add remaining ingredients. Add all the remaining ingredients at once and whisk until the cheese is smooth and melted.
Tips For Success
- Cheese sauce is too thick: You can gradually whisk in more milk to thin it out.
- Make it spicy by adding a dash of hot sauce or cayenne pepper.
- Storage: Store the leftovers in an airtight container in the refrigerator for up to 1 week.
- Reheat: Add a small amount of milk and warm gently over low heat until smooth and creamy.
Pretzel Cheese Dip (Beer Cheese)
Ingredients
- 2 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- ¾ cup whole milk
- ⅔ cup beer
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- 2 ½ cups shredded sharp cheddar cheese, about 10 ounces
Instructions
- Melt butter in a 10-inch skillet over medium-high heat.
- Add the flour and cook, whisking constantly, for 3-5 minutes.
- Slowly whisk in the milk until smooth. Let the roux cook until it thickens, about 1 minute.
- Add the beer, mustard, Worcestershire sauce, garlic powder, paprika, salt, and cheese. Whisk until the cheese is fully melted.
- Transfer to a serving bowl and let cool slightly to thicken. Serve with soft pretzels.
- Leftovers can be tightly covered and stored in the refrigerator for up to 1 week. Heat on the stovetop or in the microwave before serving again.
Notes
- Cheese sauce is too thick: You can gradually whisk in more milk to thin it out.
- Make it spicy by adding a dash of hot sauce or cayenne pepper.
- Storage: Store the leftovers in an airtight container in the refrigerator for up to 1 week.
- Reheat: Add a small amount of milk and warm gently over low heat until smooth and creamy.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.