Pretzel Cheese Dip Recipe

A bowl of soup with pretzels, pretzel buns, and pretzel cheese dip.

4 from 2 votes

Pretzel Cheese Dip Recipe

Get dipping, cheese lovers! This pretzel cheese dip is super creamy and easily made on the stove-top. Pair with soft pretzels, and enjoy this ultimate appetizer!

Prep 10

Cook 15

Total 25

Fat 13

Carbs 8

Protein 6

Yield

Ingredients

1 tablespoon olive oil
½ large white onion diced
2 teaspoons minced serrano pepper seeds removed
2 cloves garlic minced or pressed
½ teaspoon salt separated
2 tablespoons salted butter
¼ cup all-purpose flour
1 cup 2 % milk
10 oz. shredded sharp cheddar cheese
1 teaspoon dijon mustard
1 teaspoon Worcestershire
½ teaspoon red pepper flakes

Instructions

Heat a medium saucepan over medium heat. Add olive oil. When the olive oil is fragrant add the white onion, serrano pepper, and ¼ teaspoon of salt to the saucepan. Sauté the onion and serrano pepper together for 3-5 minutes or until the onion is translucent. Remove the onion and pepper from the pan and set aside.
Prepare a roux for the base of the cheese sauce. Heat the same saucepan over medium/high heat. Add butter. When the butter is melted add flour and whisk until the butter and flour form a crumble.
Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat for about 3-5 minutes or until the roux thickens.
When the roux is thick, turn the heat to low and slowly add the shredded cheese to the roux, whisking constantly until all the cheese is added and melted.
Remove from heat and whisk the dijon mustard, Worcestershire sauce, ¼ teaspoon salt, and red pepper flakes into the cheese dip.
Serve immediately with warm soft pretzels or keep over low heat, stirring periodically until ready to serve.

Tips & Notes

While it's definitely okay to sauté the onions and peppers over higher heat, DO NOT add in the cheese over high heat. Cheese is finicky and drastic temperature changes can cause it to become clumpy and grainy.

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Nutrition Facts