Patrick Oconnell
There are many different cheeses that can be used for pretzels, either as a dip or melted on top. A popular choice is cheddar, which can be combined with cream cheese and milk to make a dip. Other cheeses that can be used for pretzel dips include mozzarella, Monterey Jack, Pepper Jack, fontina, gouda, gruyere, provolone, and Swiss. Beer cheese is also a popular dip for pretzels, and is made with a combination of cheeses, usually including cheddar, along with beer.
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What You'll Learn
Beer cheese sauce
Ingredients
- Butter
- Flour
- Milk
- Cheese: cheddar, white cheddar, pepper jack, gouda, colby, gruyere, swiss, fontina, or mozzarella
- Beer: lager, German-style beer, or local beer
- Seasonings: mustard, Worcestershire sauce, garlic powder, smoked paprika, salt, pepper, and cayenne
Instructions
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook until a thick paste forms, about 1 minute.
- Gradually add milk, whisking continuously.
- Add beer, whisking to eliminate lumps.
- Cook over medium heat until the mixture thickens.
- Add seasonings: mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne.
- Slowly add cheese, a handful at a time, stirring until completely melted.
- Serve warm with pretzels or other dippers.
Tips
- Shred your own cheese for the best melting results.
- Use a beer that you enjoy drinking, as the sauce will take on its flavour.
- Adjust the consistency of the sauce by adding more or less milk.
- Spice it up with hot sauce or cayenne pepper.
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Cheddar cheese sauce
Ingredients
- Butter
- Flour
- Milk (whole milk or evaporated milk is recommended, but low-fat milk works too)
- Sharp Cheddar Cheese (shredded or grated)
- Salt
- Mustard (optional)
- Garlic (optional)
Instructions
- Melt butter in a saucepan over medium heat.
- Whisk in the flour and keep whisking until a thick paste forms. Cook for about a minute.
- Gradually add milk and whisk. Let the mixture cook uncovered until it thickens.
- Remove from heat and add shredded cheddar cheese and salt. You can also add mustard for extra flavour.
- Whisk until the cheese has melted and the mixture is smooth.
- Serve immediately with soft pretzels.
Tips
- If you want to add garlic, mince fresh garlic cloves and sauté in butter for 2-3 minutes before adding the milk.
- If the sauce is too thick, gradually add more milk until you reach the desired consistency.
- To keep the sauce warm when serving a crowd, use a small slow cooker or mini dipper crockpot. Stir occasionally to prevent burning.
- For a spicy kick, add green chilies, chili powder, paprika, or cayenne pepper.
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Cream cheese sauce
A creamy cheese sauce is the perfect dip for pretzels, and it's super easy to make. You can use any cheese you like, but a cream cheese sauce is a popular choice. The cream cheese adds a smooth, creamy texture to the sauce.
Ingredients
- Butter
- Flour
- Milk
- Salt
- Cream Cheese
- Cheddar Cheese
Optional Ingredients
- Mustard
- Worcestershire Sauce
- Garlic Powder
- Smoked Paprika
- Cayenne Pepper
- Chilli Powder
Method
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and keep whisking until a thick paste forms.
- Gradually add the milk and whisk. Let the mixture cook uncovered until it has thickened.
- Remove from the heat and add the cheese, salt, and any optional ingredients you wish to include.
- Whisk until the cheese has completely melted and the mixture is smooth.
Tips
- If the sauce is too thick, add more milk until you reach your desired consistency.
- The sauce is best served fresh, but you can store leftovers in an airtight container in the fridge for up to a week.
- Reheat the sauce in the microwave or on the stove, adding a small amount of milk to thin it out.
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Spiced cheese sauce
Cheese sauce is a great dip for pretzels and can be made in a few minutes. The sauce is creamy, velvety, and full of flavour. It is best served immediately with soft pretzels or pretzel bites.
Ingredients
- Butter
- Flour
- Milk
- Cheese (cheddar, fontina, gouda, gruyere, provolone, mozzarella, or a blend)
- Salt
- Spices (paprika, cayenne, green chillies, and/or chilli powder)
- Optional: garlic (cloves or powder), mustard, Worcestershire sauce
Instructions
- Melt butter in a saucepan over medium heat.
- Whisk in the flour and continue whisking until a thick paste forms.
- Gradually add milk and whisk. Let the mixture cook uncovered until it thickens.
- Remove from heat and add shredded cheese, salt, and spices. Whisk until the cheese has melted and the mixture is smooth.
- For added spice, include garlic, mustard, and/or Worcestershire sauce in Step 3.
Tips
- If the sauce is too thick, gradually add milk until the desired consistency is reached.
- To keep the sauce warm for longer, use a small slow cooker or mini dipper crockpot.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.
- To reheat, use low heat and add a small amount of milk to thin out the sauce.
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Chilli cheese sauce
A chilli cheese sauce is a great dip for pretzels, and can be made in a few minutes. The sauce is best served immediately with soft pretzels or pretzel bites. It can also be used as a dip for other foods such as broccoli, cauliflower, tortilla chips, and cooked vegetables.
Ingredients
- Butter
- Minced garlic cloves (or garlic powder)
- Mustard
- Evaporated milk
- Shredded cheddar cheese
- Cornstarch
- Green chillies
- Chilli powder
- Paprika
- Cayenne
Method
- Heat a skillet or saucepan over medium heat.
- Add the butter and melt.
- Add the minced garlic cloves and sauté for 2-3 minutes, until fragrant.
- Add the mustard and milk, whisking to combine.
- Bring to a simmer, stirring often.
- Once simmering, remove from the heat and whisk in the cheese a handful at a time until it is completely melted and incorporated.
- Add the cornstarch to the cheese and toss until coated. This will prevent clumping when added to the milk.
- Add the green chillies, chilli powder, paprika, and cayenne to spice up the sauce.
- If the sauce is too thick, gradually add more milk until the desired consistency is reached.
- Serve immediately with pretzels.
Keeping the Sauce Warm
To keep the sauce warm when serving, use a small slow cooker or mini dipper crockpot. Stir the sauce regularly to prevent burning. Leftover sauce can be stored in an airtight container in the refrigerator for up to a week. To reheat, add a small amount of milk to thin the sauce and stir regularly.
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Frequently asked questions
Some good cheese dips for pretzels include beer cheese, cheese sauce, and a mix of shredded cheddar cheese, cream cheese, and milk.
Beer cheese is usually made with cheddar cheese, but you can also add other cheeses like gruyere, gouda, or swiss.
Cheese sauce is usually made with cheddar cheese, but you can also use white cheddar, mozzarella, Monterey Jack or Pepper Jack cheese.
For this dip, it is recommended to use sharp cheddar cheese and full-fat cream cheese.
