Pretzel Cheese Dip

This Pretzel Cheese Dip is a delicious mix of spicy, cheesy, and mustardy. The super creamy, thick texture is perfect for soft pretzels!

Course condiments

Cuisine American

Prep Time 8

Cook Time 8

Total Time 16

Servings

Calories 166kcal

Author Dina

In a medium sized pot, melt 2 Tbsp unsalted butter over medium-high heat. Then add 2 Tbsp flour and mix quickly using a whisk.
After about 1 minute, slowly pour in 1 cup of milk while continuing to mix.
Then stir in a Pinch of garlic powder, 1/4 tsp Dijon mustard, 1/4 tsp salt, 1/8 tsp pepper, and 1 tsp hot sauce (franks brand).
Lastly, add in 8 oz of freshly shredded sharp cheddar cheese. Stir until fully melted. Then serve warm. TIP: don’t use the pre-shredded cheeses. The added cornstarch will make your sauce too thick and gritty.

Shred your own cheese- Shredded cheese is tossed in starch to keep it from sticking, which also keeps it from melting together. Shred your own cheese to avoid a grainy mess.
Whisk the roux continuously- Your roux will be very dry and thick so continuously whisk it to avoid it burning and turning into clumps.
Add the milk slowly- Give the roux a chance to bind with the milk by adding it slowly and stirring it in, working out any clumps now for a smoother cheese dip later.
Don't stop stirring until the sauce is smooth- Stir, stir, stir. Make sure the pretzel dip is free of clumps and the cheese has fully melted before putting your whisk down.