Beer Cheese Pretzel Dip
There’s just something about this warm and creamy beer cheese pretzel dip with a kick of cayenne that brings people together.
Equipment
- Medium saucepan
- Cheese grater
- Whisk
Ingredients
- ¼ cup unsalted butter
- 3 Tablespoons all-purpose flour
- ½ teaspoon garlic powder
- 1 teaspoon mustard powder or dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon cayenne pepper optional
- 1 cup favorite beer
- ¾ cup whole milk
- 1 cup shredded Gruyere cheese about 4 ounces of block cheese
- 2 cups shredded cheddar cheese about 8 ounces of block cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- soft pretzels for serving
Instructions
- Melt butter on medium-low heat. Whisk in flour and cook for about 1 minute.
- Slowly pour in milk and beer, alternating the two, whisking continuously until mixture is slightly thickened.
- Whisk in Worcestershire, mustard, garlic powder, cayenne, salt and pepper until well combined.
- Gradually add in both cheeses a cup at a time until melted and smooth. Garnish with a bit more cayenne and freshly chopped parsley. Serve with soft pretzels.
Notes
- Shred your cheese at home from a block for the creamiest results. Pre-shredded cheese often has anti-caking agents that affect melting.