Joe Ciardullo Last night I made pretzel cheese dip. Not only did it turn out delicious, but it was the hit of the party I was at! I love making dips, because they are easy to make, and usually everyone ends up eating more than planned. This is definitely a recipe you will want in your arsenal for parties.
Hello and welcome to my website C’est Cheese. I’ll be devoting this page to sharing my homemade pretzel cheese dip recipe with you.
Contents
Why You’ll Love Pretzel Cheese Dip Recipe
You’ve got to try this Pretzel Cheese Dip. It’s a quick and easy appetizer that everyone loves! The sharp cheddar cheese, creamy dressing, and crunchy pretzels are the perfect combination.
This recipe is so easy to make ahead of time and have ready for the party. I like to use the refrigerated breadsticks instead of the ones that need to be baked. That way you can just warm them up in the oven when you’re ready to eat them.
I also like to use a lot of different kinds of cheeses in my dips so they’re more colorful and interesting looking. You can use whatever combination of cheeses you prefer — it’s all up to you!
What Do You Need for This Recipe?
- Cheddar cheese: This is a medium-hard cheese that’s been aged for at least six months and has a sharp flavor. It comes in different varieties; the most common are cheddar, Colby, and Monterey Jack.
- Whole milk: Milk that hasn’t been skimmed or homogenized; it contains about 3.25 percent fat. Milk with less than 3 percent fat will curdle when heated and cannot be used in this recipe.
- Butter: I like to use unsalted butter for this recipe, but you can use salted if you prefer.
- Flour: I used all-purpose flour, but you can also use cake flour if you have it on hand. Cake flour will give the cookies a lighter texture and a fluffier crumb. If you don’t have cake flour, add about 3 tablespoons of cornstarch or potato starch to your all-purpose flour, sift it together thoroughly, then measure out 1 cup of the mixture and use that for the recipe.
- Spices: I used cinnamon, nutmeg, ginger, and cloves in my spice blend. You can leave out any of them if you don’t want as much spice flavor in your cookies. Simply substitute an equal amount of ground cinnamon or ginger instead of using all four spices in one blend.
Note:
How to Make Pretzel Cheese Dip
Step 1:
To make a roux, melt the butter and whisk in the flour.
Step 2:
Cook for one minute at medium heat, or until the mixture bubbles and starts to get a light brown color.
Step 3:
Add the milk and stir, then heat for approximately a minute, or until it begins to thicken. The mixture shouldn’t be allowed to boil vigorously. If it’s too hot, the cheese in the subsequent step may get too warm.
Step 4:
Add the cheese gradually after turning off the heat. Cheese can separate if heated too quickly or intensely, so take caution.
Step 5:
The cheese should be stirred constantly until it melts. If required, lower the heat to a low setting to complete the cheese melting. The cheese may split and become gritty if you melt it over an excessively high heat.
Step 6:
After adding the spices, stir. Enjoy!
How to Store It?
The best way to store pretzel cheese dip is in an air-tight container. This will keep it fresh and prevent it from spoiling too quickly.
If you don’t have any containers, you can use plastic wrap or foil to cover the top of your dip. You don’t want to keep it for too long though, because you’ll run the risk of letting bacteria develop and spoil your food.
If you’re going to eat it within a couple of days, then there’s no need to worry about storage at all!
How To Reheat Pretzel Cheese Dip?
Reheating pretzel cheese dip is a quick and easy way to warm up your party food. Just like any other dish, you need to reheat it carefully to avoid burning or drying it out. You can reheat pretzel cheese dip in the microwave or on the stovetop.
Reheat in Microwave
Place the bowl of pretzel cheese dip on a microwave-safe plate and heat it in the microwave for one minute. Stir the dip well and then heat it for another minute. Repeat this process until your pretzel cheese dip is warm enough to serve. Be careful not to overheat your pretzel cheese dip because it can burn easily in the microwave.
Reheat on Stovetop
Place a saucepan over medium heat with about two tablespoons of water in it and bring it to a boil. Pour in as much cold pretzels as will fit comfortably into the pan at one time, stirring constantly until completely melted before adding more cold pretzels until all of them are melted together into one big pot of warm melted cheese goodness!
Substitutions
This is the perfect recipe for a party or get-together. It’s great for football parties, Super Bowl parties, and more! You can even serve it at family gatherings or holiday parties.
- Whole milk: You can substitute whole milk for the 1/2 cup of sour cream and 1/2 cup of mayonnaise in this recipe. This will give you a creamier dip that is less tangy and has a bit more body to it than if you use just sour cream.
- Flour: You can also use flour instead of cornstarch in this recipe if you find that the dip is too thin for your liking. The flour will thicken the dip up just enough so that it sticks to your chips better without being too thick.
- Dairy-Free Option: If you’re avoiding dairy products because you’re lactose intolerant or vegan, try using almond milk in place of whole milk or half-and-half. You’ll need to add an additional quarter teaspoon of cornstarch to thicken up the dip without making it too thick or pasty
Variations
- Spicy: Add 1 teaspoon of crushed red pepper flakes to the cheese dip.
- White sauce: Stir 1 cup shredded white Cheddar or mozzarella into the finished pretzel dip.
- Garlic & chive: This is a great way to use up any leftover garlic and chives in your fridge. The cheese dip is also great on its own, with potato chips or crackers.
- Beer cheese dip: This is a really simple recipe, but I like to make it with beer that I have on hand. If you have a good local beer that you love, this is the time to use it! It’s great to serve with pretzels or chips.
- Mustard cheese dip: The mustard cheese dip is a variation of the pretzel cheese dip, but it uses mustard instead of jalapeño jelly. This dip is great for people who don’t like spicy food or for those who want to add a little more flavor than what the original recipe has to offer.
Recipe FAQs
1. Where does pretzel cheese dip come from?
It is a Pennsylvania Dutch recipe that has been around for centuries. The original recipe used cream cheese, but many variations have been made since then.
2. What kind of pretzels should I use?
The best type of pretzels to use are ones that are crunchy and salty. For example, the hard-crunchy type of pretzels will work best because they will soak up the cheese mixture better than soft ones would. Also, make sure that your pretzels are unsalted so they don’t overpower the flavor of the dip.
3. Can I add other spices to the cheese sauce?
Yes! If you like spicy food, you can add some cayenne pepper or hot sauce. Or you can use any kind of cheese in place of the cheddar. Mozzarella would be especially good in this recipe.
I hope you try our pretzel cheese dip recipe and enjoy it as much as we do. I think what makes it special is the combination of the sharp cheddar, salty pretzels, and mustardy sauce. Hope you enjoy it!
Pretzel Cheese Dip Recipe
Ingredients
- 1 tablespoon unsalted butter
- 1/2 tablespoon corn starch (or all-purpose flour)
- 1 cup milk, and more as necessary
- 8 ounces of Velveeta or strong cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon of black pepper, ground
- 1-3 tablespoons of spicy sauce (I like Frank's), with additional amounts to taste
Instructions
- Melt the butter in a small saucepan over medium heat. While continuously swirling, sprinkle the cornstarch over the butter and simmer for one minute.
- In the microwave for 15 to 20 seconds, warm the milk. Pour the milk into the pot gradually while whisking continuously. Stir consistently until thickened (but still pourable). Take a close look.
- After removing from the heat, smooth in the cheese. As it cools, the sauce will get thicker yet.
- Add salt and pepper and stir. Add the desired amount of spicy sauce. Add one to two tablespoons of hot milk to the sauce if it becomes too thick.
- Put in a small slow cooker to keep warm and ooey. Reheat in the microwave for 15 seconds if it thickens. Serve alongside veggies, tortilla chips, or pretzels.
Notes
- Use a food processor to blend the ingredients until they are smooth. This will ensure that all of the ingredients are fully incorporated.
- If you decide to use low-fat cheese instead of regular cheese, make sure it is shredded.
- You can also create your own dipping sauce if you wish by adding additional seasonings such as A1 steak sauce or Worcestershire sauce. These sauces are great for adding extra flavor to your dip!
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