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Cheese Dip for Pretzels

Creamy Cheese Dip for Pretzels That Will Wow Your Guests

This creamy cheese dip for pretzels is a crowd-pleaser, perfect for any gathering and incredibly customizable.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Appetizers
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 8 ounces Sharp White Cheddar Substitute with mild cheddar for a softer taste.
  • 8 ounces Mozzarella Provolone works as a fantastic alternative.
  • 4 ounces Dubliner or Gruyere Cheese Aged Gouda can be used for a different flavor profile.
  • 1 cup Whole Milk Half-and-half can create a creamier texture.
  • 4 ounces Cream Cheese Consider Neufchâtel for a lighter variant.
  • 1 tablespoon Dijon Mustard Yellow mustard is a milder substitute.
  • 2 tablespoons Freshly Chopped Chives Green onions serve as an excellent replacement.
  • 2 cloves Garlic Garlic powder is a suitable alternative.
  • 1 cup Guinness or Other Stout Non-alcoholic stout can be used for a non-alcoholic twist.
  • 1 teaspoon Kosher Salt Adjust based on the saltiness of your cheese selections.
For the Pretzels
  • 1 can Refrigerated Biscuits Any canned dough can be substituted.
  • 1 tablespoon Baking Soda Essential for achieving the iconic pretzel crust.
  • 1 large Egg (for washing) Mix with water for easier application.
  • 1 tablespoon Coarse Salt Feel free to use sea salt if preferred.

Equipment

  • medium saucepan
  • Large oven-safe skillet
  • Pot for boiling

Method
 

Cheese Dip Instructions
  1. Preheat your oven to 350°F (175°C). Gather all ingredients to streamline the process.
  2. In a medium saucepan, heat a splash of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in whole milk and Guinness, stirring gently, and simmer for 3-4 minutes.
  3. Reduce heat to low, stir in cream cheese until melted, then gradually add sharp white cheddar, mozzarella, and Gruyere, stirring for 5-7 minutes until creamy.
  4. Cut refrigerated biscuits in half, roll into small balls to shape pretzels. Boil water with baking soda and drop pretzel balls for 60 seconds.
  5. In a large oven-safe skillet, arrange pretzel balls in a circle, pour cheese dip into the center, and sprinkle more sharp white cheddar on top.
  6. Bake for 32-35 minutes until bubbly and pretzels are golden brown.
  7. Allow to cool for 5 minutes, garnish with freshly chopped chives, and serve hot.

Nutrition

Serving: 1cupCalories: 340kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 25mgIron: 4mg

Notes

Serve immediately for the best experience, ensuring maximum flavor and melty goodness.

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