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!
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Why We Love Pretzel Cheese Dip
- Simple, Quality Ingredients
The bechamel sauce is based on our macaroni and cheese recipe, 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.
Cheese Dip For Pretzels – Tips For Success
- Stir continuously while adding the flour.
Completely dissolving the flour into the butter gives you that perfect roux consistency.
2. Slowly add milk and beer, cooking on low.
No boiling here! Make sure the liquids are incorporated under low heat.
3. 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.
Pair this amazing cheesy dip with these pretzel ball bites made from frozen bread dough:
Pretzel Balls from Frozen Ready-Dough
Pretzel balls 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.
Frozen Dough Recipes FAQ
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.
Serving Suggestions – Cheese Sauce For Pretzels
- Keep the dip warm (without burning) on low heat in a crockpot.
- Serve alongside pretzels, of course, but you can also offer veggies, apples, or other yummy pieces of bread for dipping.
- For extra presentation, top the bowl of dip with pico de gallo, shredded cheese, or a sprinkle of paprika.
- If you prefer to serve the cheese sauce without beer, check out our Velveeta Cheese Sauce.
Other Easy Party Dips To Serve With Pretzels And Cheese
Cream Cheese Corn Dip is 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 cheesy dips, this Red Pepper 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 Shawarma Sauce – it’s great with chicken appetizers! You’ll love this creamy yogurt sauce that comes together in minutes.
Pretzel Cheese Dip
Equipment
- saucepan
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).
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