Pretzel Cheese Dip
This homemade cheese dip for pretzels is easy to make and has tons of creamy flavor, that's perfect for dipping soft pretzels in.
Servings: 8 servings
Calories: 166kcal
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
Serving: 0.25cup | Calories: 166kcal | Carbohydrates: 4g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 219mg | Potassium: 73mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 482IU | Vitamin C: 0.001mg | Calcium: 239mg | Iron: 0.2mg
