This tangy and flavorful pretzel cheese dip is terrific to serve with tasty pretzel bites. Or enjoy as a fun fondue appetizer and scoop up with fresh veggies, apples, or pieces of crusty bread. One taste and you’ll agree that this (better than Applebee’s!) cheese sauce is terrific to pair with nearly any savory dish!
It is hard to resist a good gooey, velvety cheese dip. And really, why would you even try? This dip is creamy, smoky and nutty, cheesy, and addictively delicious. And it’s perfect with pretzel bites!
With a delicious mixture of shredded cheddar cheese and a hint of beer, this dip has the perfect balance of creaminess and tang. Serve it fresh from the crock pot or keep it warm for dipping all day long. If you love beer bread dip, you’ll love this easy, cheesy recipe!
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Why We Love Pretzel Cheese Dip
- Simple, quality ingredients
The bechamel sauce is based on our recipe for white cheddar mac and cheese, but we added Guinness or German beer and a pinch of cayenne for the most delectable flavor. - Perfect with homemade pretzel bites or pretzels.
You can prepare them with frozen bread dough, so they’re nearly effortless to prepare and are consistently tasty. The crispy, soft, slightly chewy, and salty bites are perfect with the tangy Guinness beer and cheese dip! - It’s quick!
The soft pretzel cheese dip – or fondue! – is ready to serve in less than 30 minutes, which is super handy when you need a quick appetizer or are planning to have company over. - Serve with more than pretzels
This recipe is fabulous to make as a cheesy beer fondue to enjoy with veggies, apples, or other yummy pieces of bread.
Ingredient Notes and Substitutions
- All-purpose flour – You can use your preferred gluten free flour for a GF-friendly recipe.
- Heavy cream – To substitute with half and half, use 1 cup of half-and-half and reduce beer to 3/4 cup. Then to substitute with milk, increase the flour by 1 teaspoon and reduce beer to 3/4 cup.
- Beer – We prefer Guinness Beer or Oktoberfest German Beer for the best flavor. You can also use your favorite beer of choice.
- Shredded cheese – We love cheddar and gruyere as a combo. This delicious, cheesy sauce that’s ultra-creamy pairs the sharp cheddar with Gruyere cheese. It has a delightfully nutty, spicy, full flavor that pairs perfectly with cheddar cheese.
- Spices – Feel free to use paprika, garlic powder, cayenne pepper or crushed red pepper, and salt to taste.
🎯 TFN Pro Tip
Pre-shredded cheeses contain anti-caking ingredients that can result in a less creamy cheese sauce. When possible, shred your own cheese for the absolute best results. To use pre-shredded, use 1 cup shredded for each 4 ounce block called for in the recipe.
Recipe Variations
- Spicy beer cheese dip – Add a pinch of cayenne pepper or diced jalapeños for some heat.
- Garlic & herb pretzel dip – Stir in sauteed minced garlic and fresh herbs in unsalted butter for extra depth of flavor.
- Bacon & cheddar cheese dip – Mix in crispy bacon crumbles for a smoky touch.
- Extra creamy version – Swap whole milk for heavy cream for an ultra-rich texture.
- Smoky beer cheese dip – Use smoked shredded cheddar cheese for a bold, smoky flavor.
- Extra cheesy – Add shredded mozzarella cheese and warmed milk.
Equipment Used in Our Recipe
- Saucepan
- Whisk
- Cheese grater
How To Make Cheese Dip For Pretzels
- Stir continuously while adding the flour.
Completely dissolving the flour into the butter gives you that perfect roux consistency.
- Slowly add milk and beer, cooking on low.
No boiling here! Make sure the liquids are incorporated under low heat.
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- Using freshly shredded cheese is best.
Pre-shredded cheeses contain anti-caking ingredients that can result in a less creamy cheese sauce. When possible, shred your own cheese for the absolute best results.
Serving Suggestions
This hot beer cheese dip pairs perfectly with soft pretzels, like our pretzel dough from frozen bread dough. They are a tasty snack that is perfect for any occasion. Learn how easy it is to make the best, soft pretzel bites from frozen bread dough, using Bridgford Ready-Dough.
But there are so many other ways to enjoy it! Try serving it with crispy tortilla chips or crunchy veggie sticks for variety. If you’re making it for game day, serve alongside baked pretzel bites brushed with melted butter until golden brown. Keep the dip warm (without burning) on low heat in a crock pot.
For a heartier appetizer spread, pair this dip with sheet pan nachos, sliders, or a cheese and charcuterie board. A side of warm, toasted breadsticks makes this dip even more indulgent. You can also offer veggies, apples, tortilla chips, or other yummy pieces of bread for dipping.
Want to make it extra special? Drizzle a little melted butter over the pretzels before serving for that ultimate bakery-style touch!
For extra presentation, top the bowl of dip with pico de gallo, shredded cheese, or a sprinkle of paprika.
To balance out the richness of this dip, serve it with an ice-cold beer or a refreshing lemonade. If you have leftovers, store them in the fridge and reheat gently on the stovetop or in the crock pot for another round of cheesy goodness!
If you prefer to serve the cheese sauce without beer, check out our Velveeta Cheese Sauce.
Hot cream cheese dips are a popular dip for good reason! It’s creamy, cheesy, and full of flavor. You’ll love the zip of spice from the jalapenos. And if you like cheesey dips, this roasted red pepper and feta dip will be the next one to try. Filled with smoky red pepper and salty feta cheese, you can serve it as an appetizer with naan, pita, or vegetables for dipping, or enjoy it as a spread on a sandwich or wrap! Another versatile dip is our easy shawarma sauce—it’s great with chicken appetizers! You’ll love this creamy yogurt sauce that comes together in minutes.
Recipe FAQs
While store bought frozen bread dough is the easiest way to make twist bread, you certainly can use homemade! Use my recipe for white sandwich bread and chill the unbaked loaves to use for this savory bread wreath.
If it seems too soft to neatly slice, it may be a little too warm. Just cover it with oiled plastic wrap and refrigerate for 15-20 minutes, or until the dough firms up again.
Pretzel cheese dip can typically be stored in the fridge for about 3 to 5 days. Make sure to keep it in an airtight container to maintain freshness. If you notice any changes in smell, texture, or color, it’s best to discard it. If you’re not sure you’ll use it within that time frame, consider freezing it for longer storage—just be aware that the texture may change slightly upon thawing.
Microwave:
Place the cheese dip in a microwave-safe bowl.
Heat it in short intervals (about 30 seconds), stirring in between until it’s warmed through. Add a splash of milk if it seems too thick.
Stovetop:
Transfer the dip to a saucepan.
Heat it over low to medium heat, stirring frequently to prevent it from burning. You can add a little milk or cream to maintain a smooth consistency.
Oven:
Preheat your oven to 350°F (175°C).
Place the dip in an oven-safe dish and cover it with aluminum foil.
Heat for about 15-20 minutes or until warmed through.
For a smooth dip, use shredded cheddar cheese that you shred yourself. Also, make sure to heat the mixture slowly and stir frequently.
Yes! Transfer the dip to a baking dish, sprinkle extra cheese on top, and bake at 375°F until bubbly and golden brown.
The best beer depends on the flavor you prefer! Pale ale gives a balanced malt and hop flavor, wheat beer adds a slight sweetness, and stout creates a richer, deeper taste. If you’re looking for a kid-friendly version, go with a non-alcoholic beer or simply use warm water as a base.
Most of the alcohol in the beer will cook off as the dip simmers, especially if heated for a few minutes. However, if you want a completely alcohol-free version, you can substitute a non-alcoholic beer or warm water with a splash of vinegar for a similar tangy flavor.
Absolutely! If you prefer a non-alcoholic version, replace the beer with warm water, milk, or a mix of broth and Dijon mustard for a similar tangy depth.
This creamy, beer-infused dip isn’t just for pretzels! Try drizzling it over nachos, roasted vegetables, baked potatoes, burgers, or even scrambled eggs for a new twist. You can also use it as a dip for crispy fries or soft sourdough bread.
Love Easy Dip Recipes? Here’s More…
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Pretzel Cheese Dip
Equipment
- saucepan
- whisk
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream **see Notes
- 8 ounces beer chicken broth, or water
- 4 ounces sharp cheddar cheese freshly shredded
- 4 ounces Gruyere cheese freshly shredded *see Notes
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 pinch ground cayenne pepper optional
- ¼ teaspoon kosher salt or more/less to desired taste
Instructions
- In a medium saucepan over medium heat, melt the butter until bubbly. Whisk in the flour to combine, then let it cook for 2-3 minutes, until it has a pasty consistency.
- Gradually whisk in heavy cream, about 1/4 cup at a time. Once cream is incorporated, pour in the beer and stir well to combine. Reduce heat to low and cook for 3-5 minutes, until the sauce thickens.
- Add the sharp cheddar, Gruyere, and spices to the pan. Using a silicone or wooden spoon, stir to combine. Cook, stirring occasionally, for about 5 minutes, until the cheeses melt completely and the sauce thickens.
- Serve warm with pretzels or other dippers of your choice. Also great as a fondue!
Notes
- If you prefer not to use Gruyere, use an equal amount of sharp yellow or white cheddar cheese.
- Pre-shredded cheeses contain anti-caking ingredients that can result in a less creamy cheese sauce. When possible, shred your own cheese for the absolute best results. To use pre-shredded, use 1 cup shredded for each 4 ounce block called for in the recipe.
- To substitute half and half for heavy cream, use 1 cup of half-and-half and reduce beer to 6 ounces (3/4 cup).
- To substitute milk for heavy cream, increase the flour by 1 teaspoon and reduce beer to 6 ounces (3/4 cup).
- Microwave:
Place the cheese dip in a microwave-safe bowl.
Heat it in short intervals (about 30 seconds), stirring in between until it’s warmed through. Add a splash of milk if it seems too thick. - Stovetop:
Transfer the dip to a saucepan.
Heat it over low to medium heat, stirring frequently to prevent it from burning. You can add a little milk or cream to maintain a smooth consistency. - Oven:
Preheat your oven to 350°F (175°C).
Place the dip in an oven-safe dish and cover it with aluminum foil.
Heat for about 15-20 minutes or until warmed through.
Dina and Bruce says
This was just perfect for our pretzels!!!
Tara says
The perfect snack for celebrations! Such a wonderful combination of flavors, especially with the addition of the paprika. Yum!
Tayler says
I made this dip for the Super Bowl last night and it was amazing! And so easy to make!
Sky says
Fantastic recipe! I served it last night and everyone was raving about it! I will be making this one again!
Kerri says
This dip is so good! Perfect for any get-together!