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Cheese Dip for Pretzels

Irresistible Cheese Dip for Pretzels You'll Crave Forever

This Cheese Dip for Pretzels combines rich cheeses with stout for a creamy, addictive dip perfect for gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Snacks
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheese Dip
  • 8 oz Sharp White Cheddar Add a robust flavor; substitute with any sharp cheese for a similar taste.
  • 8 oz Shredded Mozzarella Provides creaminess and stretch; can be replaced with provolone for a different flavor.
  • 8 oz Shredded Dubliner or Gruyere Cheese Offers a nutty depth; substitute with aged cheddar for a similar taste.
  • 1 cup Whole Milk Acts to thin the mixture; use half-and-half for a richer dip.
  • 8 oz Cream Cheese (softened) Provides a smooth texture; Neufchâtel cheese can be used as a lower-fat alternative.
  • 2 tbsp Dijon Mustard Adds a tangy kick; yellow mustard could be an alternative.
  • 2 tbsp Fresh Chives (chopped) Enhances flavor; green onions can be a substitute.
  • 2 cloves Garlic (crushed) Offers aroma; garlic powder could be used in a pinch.
  • 1 cup Guinness (or other stout) Provides malty richness; any stout or dark beer works well.
  • 1 tsp Kosher Salt For seasoning; regular table salt can replace it.
For the Pretzels
  • 1 16.3 oz can Refrigerated Biscuits Forms the pretzel bites; homemade dough can be made if desired.
  • 1/4 cup Baking Soda Used for boiling the pretzels, giving them that classic pretzel flavor.
  • 1 Egg whisked For brushing on biscuits for shine; can use milk for a vegan option.
  • to taste Coarse Kosher or Sea Salt For topping the pretzels; regular salt can also work.

Equipment

  • Oven
  • Saucepan
  • Baking dish
  • large pot
  • Whisk
  • Knife
  • Cutting Board
  • Parchment Paper

Method
 

Cheese Dip Preparation
  1. Preheat the oven to 350°F (175°C). Gather ingredients and equipment.
  2. In a saucepan, heat olive oil and sauté crushed garlic for 2-3 minutes until fragrant.
  3. Pour in whole milk and Guinness, and bring to a gentle simmer.
  4. Stir in softened cream cheese until melted and smooth, then gradually add cheddar, mozzarella, and Dijon mustard. Stir until melted.
  5. Cut refrigerated biscuits in half, then roll into balls to form pretzel bites.
  6. Bring water to a boil and add baking soda. Drop in biscuit balls, cooking for 30-40 seconds until puffed. Drain on paper towel.
  7. Arrange boiled biscuit balls on a baking dish lined with parchment. Brush with whisked egg and sprinkle with coarse salt.
  8. Pour the cheese dip into a well created by the biscuit bites. Bake for 32-35 minutes until golden brown and bubbly.
  9. Garnish with fresh chopped chives and serve warm with pretzel bites.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 200mgIron: 1mg

Notes

Ensure cream cheese melts fully for a smooth dip. Boil pretzel bites in small batches to maintain shape.

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