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Creamy Beer Cheese Dip Recipe for Soft Pretzels

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This creamy beer cheese dip paired with homemade soft pretzels is the ultimate easy party appetizer—rich, tangy, and perfect for sharing. Quick to make and always a crowd-pleaser, it’s comfort food that feels like a warm hug.

Ingredients

Scale
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 3/4 cup pale ale or lager beer
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • Salt and freshly cracked black pepper, to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • Pinch cayenne pepper (optional)
  • 4 cups all-purpose flour (for pretzels)
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 1/2 cups warm water (about 110°F)
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons salt
  • 1/2 cup baking soda (for boiling pretzels)
  • Coarse sea salt (for sprinkling on pretzels)

Instructions

  1. In a large mixing bowl, combine warm water, brown sugar, and yeast. Let sit for 5 minutes until foamy.
  2. Add flour, melted butter, and salt. Mix until a shaggy dough forms.
  3. Knead for 5-7 minutes until smooth and elastic. Cover and let rise in a warm spot for 45-60 minutes, until doubled.
  4. Punch down dough and turn onto a lightly floured surface. Divide into 8 pieces, roll each into an 18-20 inch rope, and shape into pretzels. Place on parchment-lined baking sheet.
  5. Preheat oven to 425°F. Bring 8 cups water and baking soda to a boil in a wide pot. Gently lower each pretzel into the bath for 20-30 seconds, remove with slotted spoon, and return to baking sheet. Sprinkle with coarse sea salt.
  6. Bake pretzels for 12-14 minutes until deep golden brown. Brush with melted butter while warm.
  7. For the beer cheese dip: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
  8. Gradually whisk in milk and beer, stirring constantly. Cook for 2-3 minutes until slightly thickened.
  9. Lower heat and add cream cheese, whisking until melted.
  10. Stir in cheddar and Monterey Jack cheeses, a handful at a time, whisking until smooth.
  11. Add Dijon mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne (if using). Cook for another 2-3 minutes until silky and thick.
  12. Taste and adjust seasoning as needed.
  13. Serve dip warm in a bowl surrounded by fresh soft pretzels. Garnish with chopped chives if desired.

Notes

Shred your own cheese for the smoothest dip. Use a mild beer for balanced flavor. Pretzel dough can be made ahead and refrigerated overnight. If dip thickens, reheat gently with a splash of milk. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free beer. For vegetarian, ensure Worcestershire is anchovy-free.

Nutrition

Keywords: beer cheese dip, soft pretzels, party appetizer, easy dip, game day snack, comfort food, cheese dip, homemade pretzels

Find it online: https://avabake.com/creamy-beer-cheese-dip-recipe-for-soft-pretzels-best-easy-party-appetizer/