This pretzel beer cheese dip has a sophisticated taste but is so easy to make! Full of cheddar flavor and, perfect for pretzel dunking!
I love serving this Pretzel Beer Cheese Dip when gathering with friends for brunch, it's way better than store-bought cheese dips but not difficult to make!
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Why You'll Love This Recipe
This is the perfect comfort dip! It's also:
- So flavorful with two kinds of cheese, garlic, cayenne pepper, dijon mustard, and beer!
- Super easy to make it's basically just warming the ingredients and then serving!
- Perfect for pairing with soft pretzels and raw veggies.
- Great for Game Day or a casual spread for friends!
Ingredient Notes
- Heavy Cream this adds the rich velvety texture to this dip.
- Unsalted butter the butter helps to meld all the ingredients together.
- Dijon mustard provides a nice tang.
- Salt
- Pepper
- Cayenne gives the dip a nice kick.
- Garlic powder adds a savory note.
- Beer I love a good organic lager like this one but you could use your favorite beer. The beer adds a light effervecense to break up some of the heaviness of the cheese and cream.
- Extra Old Cheddar Cheese - the sharpness of this cheese really pairs beautifully with the beer and makes this dip so satisfying.
- Pizza Mozzarella Cheese- the mozzarella balances the bold beer and old cheddar flavors and gives the dip some structure.
How to Make Pretzel Beer Cheese Dip
- 1. Melt the heavy cream and butter .
- 2. Combine the spices and mustard.
- 3. Pour in beer.
- 4. Cook with cream mixture.
- 5. Add Cheeses.
- 6. Stir until melted.
*Scroll to the recipe card below for the complete instructions.
Frequently Asked Questions
Does alcohol cook out of beer cheese dip?
The beer in this recipe is mostly cooked off there won't be a substantial amount left if any after cooking. If you prefer you can substitute a non-alcoholic beer if this a concern for you.
What is beer cheese sauce made of?
Typically beer cheese dip is made from a combination of cheeses, spices, beer, milk or cream and mustard.
What is the best beer for beer cheese?
The best beer for this dip is the one you like to drink! I like a lager but you can experiment with different beers for your taste level. Keep in mind the stronger beers can overpower milder cheeses and vice versa. Find the mix that's right for you!
Expert Tips
- This dip is best made close to when you want to serve it. It will reheat but the texture is best when it’s freshly made. Leftovers can be stored in an air tight container in the refrigerator for 3-4 days. Reheat on medium low heat in a small saucepan and stir to combine.
- If you find the dip too thin add 1 tablespoon of flour to a small amount of the dip, mix well and return it to the saucepan and it will thicken quickly. If the dip is too thick add a bit more cream, butter, or a splash of milk or beer. Mix until the desired consistency is reached.
- If you don’t have soft pretzels you can serve this dip with warm baguette slices, crispy pretzels, or raw veggies! Drinking a beer is also an excellent complement to this dip!
Recipe
Pretzel Beer Cheese Dip
This pretzel beer cheese dip has a sophisticated taste but is so easy to make! Full of cheddar flavor and, perfect for pretzel dunking!
Equipment
- Small saucepan
- Cheese Grater
- whisk
- Wooden Spoon
Ingredients
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ cup beer organic lager
- 1 ¾ cups extra old cheddar cheese freshly grated
- ¼ cup pizza mozzarella freshly grated
Instructions
- In a small saucepan melt the heavy cream and butter on medium heat. Do not allow the mixture to boil as you can burn the butter and cream.
- Once melted add the spices and mustard. Mix to combine.
- Next, add the beer and cook on medium heat for one minute.
- Remove from the heat and stir in the cheeses. If they don’t melt completely return to the heat on low and mix until the dip is smooth and creamy.
- Transfer to a serving bowl and serve immediately with soft pretzels!
Notes
- This dip is best made close to when you want to serve it. It will reheat but the texture is best when it’s freshly made.
- If you find the dip too thin add 1 tablespoon of flour to a small amount of the dip, mix well and return it to the saucepan and it will thicken quickly. If the dip is too thick add a bit more cream, butter, or a splash of milk or beer. Mix until the desired consistency.
- If you don’t have soft pretzels you can serve this dip with warm baguette slices, crispy pretzels, or raw veggies! Drinking a beer is also an excellent complement to this dip!
Nutrition
Calories: 269kcalCarbohydrates: 2gProtein: 10gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 80mgSodium: 349mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 838IUVitamin C: 1mgCalcium: 290mgIron: 1mg
Tried this recipe?Let us know how it was!
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