Description
This warm, savory beer cheese pretzel dip is a classic pub-style appetizer. It’s perfect for serving with soft pretzels.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup milk, warmed
- 12 ounces beer (lager or ale recommended)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Gruyere cheese, shredded
- Salt and black pepper to taste
- Soft pretzels, for serving
Instructions
- Melt butter in a medium saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the warm milk until smooth. Continue whisking until the mixture thickens, about 2-3 minutes.
- Slowly pour in the beer, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer.
- Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, and cayenne pepper (if using).
- Reduce heat to low. Add the shredded cheddar and Gruyere cheeses to the saucepan, a handful at a time, whisking until each addition is fully melted and incorporated before adding more.
- Continue to stir until the dip is smooth and creamy.
- Season with salt and black pepper to taste.
- Pour the warm beer cheese dip into a serving bowl. Serve immediately with soft pretzels for dipping.
Notes
- For a thicker dip, cook the cheese mixture a little longer.
- For a thinner dip, add a splash more warm milk or beer.
- You can keep the dip warm in a slow cooker on the ‘warm’ setting for parties.
- Refrigerate any leftover dip in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or beer if needed to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg