Go Back
–+ servings

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

A hand dips a salted soft pretzel into a bowl of creamy pretzel beer cheese dip, with more pretzels and a sprinkle of chopped herbs visible in the background.

Homemade Pretzel Beer Cheese Dip Recipe

Melissa Griffiths
Sharp cheddar meets your favorite beer in the ultimate comfort food combination that is Pretzel Beer Cheese Dip. Made entirely in one cast iron skillet, you will have a gloriously melted, perfectly seasoned dip that's ready to impress guests or satisfy your own cravings in minutes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 261 kcal

Equipment

Ingredients
  

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 12 ounces beer (any kind of lager)
  • ½ cup half and hlaf
  • 2 cups cheddar cheese
  • 1 cup gruyere cheese (swiss can be substiuted)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon dijon mustard
  • ½ teaspoon worchestershire sauce

Instructions
 

  • In a 12 inch cast iron skillet, melt the butter.
  • Add the flour and cook for 2 minutes on low heat.
  • Pour in the beer and whisk until smooth.
  • Add the half and half and whisk until smooth.
  • Add the cheeses and remaining ingredients and whisk until melted and smooth.

Notes

Cheese Variations: While this recipe calls for sharp cheddar and gruyere, feel free to experiment with other types of cheese to find your perfect flavor combination.
Serving Suggestions: This versatile cheese dip is perfect for dipping pretzels, chips, and vegetables, drizzling over burgers and fries, tossing with pasta for mac and cheese, or using as a fondue for bread and vegetables.
Spice Level: Adjust the cayenne pepper to taste - start with less if serving to those sensitive to heat, or add more for extra kick.
Storage Tips: Store this dip in the refrigerator for up to a week. Avoid freezing as it may change the texture once thawed.

Nutrition

Calories: 261kcalCarbohydrates: 5gProtein: 13gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 60mgSodium: 355mgPotassium: 79mgFiber: 0.1gSugar: 1gVitamin A: 609IUVitamin C: 0.1mgCalcium: 390mgIron: 0.2mg
Tried this recipe?Please consider leaving a review!