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Pretzel dips with beer cheese or mustard Recipe

American · Appetizer · 25 min total

Two classic dips for soft pretzels: a rich, creamy beer cheese and a tangy whole-grain mustard sauce. Perfect for game day or any gathering.

Ingredients

• 1 cup beer (ale or lager)
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup whole-grain mustard
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon smoked paprika

Instructions

1. For beer cheese: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
2. Gradually whisk in beer and cook until thickened, about 2-3 minutes.
3. Reduce heat to low, add shredded cheddar, Dijon mustard, garlic powder, salt, and pepper. Stir until cheese is melted and smooth. Keep warm.
4. For mustard dip: In a small bowl, combine whole-grain mustard, honey, apple cider vinegar, and smoked paprika. Stir until well blended.
5. Serve both dips with warm soft pretzels.

Tips

• Use a good-quality beer for better flavor.
• If the cheese sauce becomes too thick, thin with a splash of beer or milk.
• Mustard dip can be made ahead and refrigerated; bring to room temperature before serving.
• Serve pretzels warm for best dipping.

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