Pretzel Cheese Dip without Velveeta: Butter, flour, milk, cream cheese, spices, and a few other ingredients, all come together to create a mouth-watering cheese dip you’ll want to dip everything in (trust me). Whether you serve this alongside soft baked pretzels, chips, or veggies it’s sure to be a hit at any party!
This pretzel cheese dip recipe pairs perfectly with our soft baked pretzel recipe, but this would be delicious to dip almost anything in!
Why You’ll Love This Recipe
A lot of cheese dips are made with Velveeta or a similar processed cheese product, but this one can be made with everyday ingredients you probably have on hand right now! (But if you have Velveeta, definitely check out this Rotel Dip that is so delicious as a cheese dip!)
Jump to:
Ingredients
Keep scrolling to see the full list of ingredients and instructions in the recipe card!
- Salted Butter – Butter forms the base of the roux and adds flavor. You can use unsalted butter, but you may need to bump up the salt slightly.
- All-Purpose Flour – Helps thicken the cheese sauce so it coats the pretzels instead of sliding right off.
- Whole Milk – The richness of whole milk is key to getting that creamy, smooth consistency. 2% can work in a pinch, but don’t go any lower.
- Heavy Cream – This makes the dip luscious. If you leave it out, the dip will still work, just not be as indulgent.
- Dijon Mustard – Just a tiny bit brightens the whole thing up. You won’t taste the mustard—it just adds depth.
- Garlic Powder, Onion Powder, Smoked Paprika, Cayenne – Flavor boosters! The paprika adds a subtle smokiness, and the cayenne brings a little heat without overpowering.
- Sharp Cheddar Cheese – Gives you that strong, classic cheese flavor. Shredding your own cheese helps it melt better.
- American Cheese – Don’t skip this. It’s what gives the dip that creamy, stretchy, nacho cheese texture.
- Cream Cheese – Just one tablespoon rounds out the sauce and gives it a creamy finish that clings beautifully to soft pretzels.
How to Make This Creamy Pretzel Cheese Dip
Continue reading for step-by-step instructions for making this easy cheese dip or see the recipe card at the bottom of the post!
- In a medium saucepan over medium heat, melt 2 tablespoons of salted butter until it starts to bubble.
- Whisk in 2 tablespoons all-purpose flour and cook for 1–2 minutes, stirring constantly, until it smells nutty but hasn’t browned.
- Slowly pour in 1 cup warm whole milk while whisking to avoid lumps. Once it thickens, stir in ½ cup warm heavy cream.
- Add 1 teaspoon of dijon mustard, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon smoked paprika, and ⅛ teaspoon cayenne pepper, if desired. Keep whisking over low heat until everything is smooth and hot.
- Reduce the heat to low and slowly add 2 cups shredded cheddar, 1 cup shredded American cheese, a handful at a time, stirring until each addition is melted before adding more. Finish with 1 tablespoon cream cheese for an extra velvety texture.
- Keep the cheese warm on the lowest setting or transfer to a small crockpot or fondue pot to serve. ENJOY!
Want a heartier cheese dip? Make sure you take a delicious look at this Cowboy Queso to see if there are any ingredients in that, that your tastebuds will love!
Storage
Let the cheese dip cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
To reheat, warm it over low heat on the stovetop or in the microwave in 30-second bursts, stirring between each. Add a splash of milk if needed to loosen it up.
You can make the dip a day in advance. Reheat slowly before serving and give it a good stir.
Expert Tips and FAQs
Sometimes cheese dips can get a bit thick once they cool. To avoid this, you can try replacing a bit of the whole milk with canned evaporated milk. The evaporated milk will help the dip stay smooth when cool.
You likely did not fully incorporate the butter and flour or didn’t let the milk mixture thicken enough before adding the cheese. To fix it, you can simmer the sauce, stirring it occasionally, until it reaches the desired consistency.
Go for it! Although this sauce is delicious as is, you can have fun adding your favorite spices as well.
Related Recipes
If you’re looking for other delicious dips to serve at your next party, be sure to check out our loaded cream cheese dip (this one’s perfect for sports-related parties) and our buffalo bacon blue cheese dip because…yum! Or if you’re a fan of having beer in your dips, this pretzel beer dip is a great cool dip for crunchy pretzels.
You can also check out the latest appetizers on the blog right here…
Originally published in April 2022 with a different recipe, with different ingredients and instructions.
This recipe was updated and republished with a better recipe, in May 2025.
Recipe
Pretzel Cheese Dip
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk warmed
- ½ cup heavy cream warmed
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon smoked paprika optional, but so good
- ⅛ teaspoon ground cayenne pepper optional, for heat
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded American cheese from the deli counter—not singles
- 1 tablespoon cream cheese
Instructions
- In a medium saucepan over medium heat, melt 2 tablespoons of salted butter until it starts to bubble.2 tablespoons salted butter
- Whisk in 2 tablespoons all-purpose flour and cook for 1–2 minutes, stirring constantly, until it smells nutty but hasn’t browned.2 tablespoons all-purpose flour
- Slowly pour in 1 cup warm whole milk while whisking to avoid lumps. Once it thickens, stir in ½ cup warm heavy cream.1 cup whole milk, ½ cup heavy cream
- Add 1 teaspoon of dijon mustard, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon smoked paprika, and ⅛ teaspoon cayenne pepper, if desired. Keep whisking over low heat until everything is smooth and hot.1 teaspoon Dijon mustard, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon smoked paprika, ⅛ teaspoon ground cayenne pepper
- Reduce the heat to low and slowly add 2 cups shredded cheddar, 1 cup shredded American cheese, a handful at a time, stirring until each addition is melted before adding more. Finish with 1 tablespoon cream cheese for an extra velvety texture.2 cups shredded sharp cheddar cheese, 1 cup shredded American cheese, 1 tablespoon cream cheese
- Keep the cheese warm on the lowest setting or transfer to a small crockpot or fondue pot to serve. ENJOY!
Notes
- Use a good-quality cheddar for the best flavor. I like sharp cheddar because it really punches through.
- Shred your own cheese if you can—pre-shredded cheese is coated with anti-caking agents that can mess with the way it melts and make the sauce grainy.
- Don’t skip the American cheese. It melts like a dream and gives that classic concession-style vibe we’re going for.
- The milk and heavy cream don’t need to be hot; they should just be warm enough so it doesn’t cool down the roux and cause clumping when you add it.
- This dip thickens as it sits—if it gets too thick, stir in a splash of milk to loosen it back up.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Lil'lizard says
Be ready to do a bit of doctoring. Not very good. Grainy and flavorless. But with help it can be good.
Jessica says
Hi there. Thank you for letting us know, and I’m sorry you didn’t like it. We recommend using a block cheese and then shredding it yourself, instead of storebought cheese since it has an anti-caking agent on it. This can make cheese sauces grainy. Did you by chance use store-bought shredded cheese? If not, I’d love to help troubleshoot what else may have gone wrong.
Sharron H says
Next time I make this I will have to double the recipe, I think my kids ate most of it!
Diana says
I prefer cheddar to velveeta, and this was perfect! I wouldn’t change a thing! Will definitely make again!