Description
This Pretzel Cheese Dip is a rich and creamy blend of sharp cheddar and pepper jack cheeses melted into a smooth, flavorful sauce enhanced with beer, Dijon mustard, and Worcestershire sauce. Perfect for dipping warm soft pretzels or crunchy pretzel sticks, this delicious appetizer comes together quickly on the stovetop in just 30 minutes.
Ingredients
Scale
Cheese Sauce Ingredients
- 4 tbsp butter
- 4 tbsp flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ¾ cup whole milk
- ¾ cup beer
- 2 cups grated sharp cheddar cheese
- 1 cup grated pepper jack cheese
Instructions
- Melt butter: In a medium saucepan over medium-low heat, melt the 4 tablespoons of butter completely, preparing the base for your cheese sauce.
- Add seasoning and flour: Stir in the salt, pepper, flour, Dijon mustard, and Worcestershire sauce. Cook the mixture for about 30 seconds while whisking constantly to form a smooth roux and blend the flavors.
- Incorporate liquids: Slowly pour in the whole milk and beer while continuing to whisk constantly. Cook until the mixture begins to thicken slightly and becomes smooth.
- Add cheeses: Reduce the heat to low. Gradually add the grated sharp cheddar and pepper jack cheese by the handful, whisking after each addition until fully melted and smooth. Continue until all cheese is incorporated, resulting in a creamy, well-blended dip.
Notes
- Use a medium saucepan for even heat distribution to avoid burning the sauce.
- For best results, grate your own cheese instead of pre-shredded for better melting and flavor.
- The beer adds a slight tang and depth—use a lager or pale ale for mild flavor, avoid overly hoppy or dark beers.
- Serve warm with soft pretzels, pretzel sticks, or fresh vegetable sticks.
- If the dip becomes too thick when cooled, gently reheat with a splash of milk to restore creaminess.
