Beer Cheese Pretzel Dip
Creamy, smooth and absolutely delicious, this Beer Cheese Pretzel Dip is the best recipe you'll find for dunking pretzels while cheering on your favorite team!
Servings: 12
Calories: 159kcal
Equipment
- non-stick skillet
- wooden spoon
- small crockpot or warmer
Ingredients
Beer Cheese Dip
- 16 ounces Velveeta cheese cut in cubes
- 8 ounces cream cheese cut in cubes
- 1 cup beer, light or dark may need more beer to thin dip
- 1 teaspoon stone ground mustard
- 1 teaspoon yellow mustard
Garnish
- ¼ teaspoon crushed red pepper flakes optional
- 1 teaspoon chopped chives optional
Instructions
- Add cubes of Velveeta and cream cheese to a skillet over medium-low heat. Stir with a wooden spoon until melted and smooth, (about 10 minutes) being careful not to scorch the bottom of the skillet.
- Slowly pour in the beer and continue to stir until incorporated. You may need extra beer to thin out the cheese if it's too thick.
- Add stone ground mustard and yellow mustard. Mix well. Transfer mixture to a heated serving dish or small crockpot to keep warm and melted throughout your party.
- Garnish with crushed red pepper flakes and chopped chives if desired. Serve with pre-baked soft pretzels or pretzel bites.
Notes
- Cube the cheese before melting so everything heats evenly and faster.
- Keep the heat at medium-low, too high can cause scorching or separation.
- Add the beer slowly while stirring to keep the dip ultra-smooth.
- If the dip thickens as it sits, stir in a splash of warm beer or milk to loosen it back up.
- For crockpot serving, use the warm setting, not low or high
Nutrition
Serving: 1serving | Calories: 159kcal | Carbohydrates: 6g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 660mg | Potassium: 164mg | Fiber: 0.04g | Sugar: 4g | Vitamin A: 666IU | Vitamin C: 0.04mg | Calcium: 236mg | Iron: 0.1mg