Cheese Dipping Sauce for Pretzels
This creamy cheese dipping sauce for pretzels is loaded with flavor! The best dipping cheese sauce for pretzels or soft breadsticks.
Servings: 8
Calories: 264kcal
Equipment
- saucepan
- whisk
- cheese grater
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour or gluten-free 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
- For Gruyere cheese - 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. - Heavy Cream Substitutes
- 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).
- Spicy beer cheese dip: Add a pinch of cayenne pepper or diced jalapeños for some heat.
- Garlic and herb: Stir in sautéed minced garlic and fresh herbs in unsalted butter for extra depth of flavor. You can also add other spices like onion powder or chili powder.
- Bacon and cheddar: Mix in crispy bacon crumbles for a smoky touch.
- Extra creamy version: Swap whole milk for heavy cream for an ultra-rich texture.
- 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.
Nutrition
Serving: 0.25cup | Calories: 264kcal | Carbohydrates: 4g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 299mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 930IU | Vitamin C: 0.2mg | Calcium: 266mg | Iron: 0.2mg