Go Back Email Link
–+ servings
Cheese dip topped with bacon and green onions, surrounded by pretzel bites.
Print Recipe
No ratings yet

Beer Cheese Pretzel Dip

This beer cheese pretzel dip is a hot appetizer made with beer, Dijon mustard, Worcestershire sauce, smoked paprika and 3 cheeses. It’s thick, salty and ready to enjoy in just 25 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizers, Dips
Cuisine: American
Servings: 8
Calories: 305kcal
Author: Kim Schob

Equipment

Ingredients

  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 cup beer lager or pale ale work well
  • 1 cup whole milk
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • 2 cups sharp cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 4 ounces cream cheese softened
  • Salt and black pepper to taste

Optional Garnishes

  • Green onions chopped
  • Bacon crumbled

Instructions

  • In a medium saucepan over medium heat, melt the butter.
    A white pan with cubes of butter, surrounded by cheese, mushrooms, and paprika.
  • Whisk in the flour and cook for about 1 minute until smooth and lightly golden.
    Flour and melted butter in a white pan, with cheese and spices nearby.
  • Slowly pour in the beer while whisking continuously to prevent lumps.
    A hand pours beer from a measuring cup into a white saucepan on a stove.
  • Add the milk and continue whisking until the mixture thickens, 3 to 4 minutes.
    A hand pours milk from a measuring cup into a white saucepan on a stovetop.
  • Stir in the Dijon mustard, Worcestershire sauce, garlic powder, onion powder and smoked paprika.
    White saucepan with milk, spices, and seasonings, viewed from above.
  • Reduce the heat to low and gradually add the cheddar, mozzarella and cream cheese. Stir until fully melted and smooth.
    Shredded cheddar cheese in a white saucepan on a white surface.
  • Season with salt and black pepper to taste.
  • If it’s too thick, add a splash of milk to reach your desired consistency.
    A saucepan of creamy cheese sauce with a dollop of sour cream on top.
  • Garnish with green onions or bacon if liked, then serve warm with soft pretzels, pretzel bites or crusty bread.
    Bowl of cheese dip with bacon and chives, surrounded by pretzel bites.

Notes

  • Cook the roux briefly: Give the butter and flour about 1 minute so the dip doesn’t taste floury.
  • Grate cheese fresh: Freshly shredded cheese melts more smoothly than bagged cheese with anti-caking powder.
  • Serve it warm: Beer cheese dip thickens as it cools, so move it to the serving dish shortly before eating.

Nutrition

Calories: 305kcal | Carbohydrates: 8g | Protein: 12g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 399mg | Potassium: 123mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 0.1mg | Vitamin D: 1µg | Calcium: 327mg | Iron: 0.4mg