BEER CHEESE DIP FOR PRETZELS
Homemade pretzels are incomplete without a pub-style cheese dip to dunk into. This beer cheese dip is so creamy and delicious that it will make every bite of homemade soft pretzels even more delicious.I know you saw a glimpse of this cheese dip yesterday when I shared Soft Pretzels recipe. I decided to share Cheese Dip in separate post because this dip can also be served without pretzels. You can serve it baked soft potato wedges, tortilla chips, or add it over a rustic spinach artichoke pizza. So I thought, for the versatility of this cheesy dip.... it sure needed a separate spot in my recipe cabinet. What do you say?That being said, beer Cheese Sauce or dip is a classic pub-style accompaniment to soft pretzels. (a must have) What I like the best? How easy it is to make Beer Cheese Sauce. It may sound complicated but really it is 10 minute recipe. Super easy! I told you yesterday, pretzels take 10 minutes to bake in oven.. remember? My friends, by the time pretzels are out of the oven, the bubbling hot cheese sauce is ready to serve. Honestly, it can't get easier than this. You can make cheese sauce up-to a day in advance too. It will still need 1-2 minute to dilute before serving as it gets thicker as it sits in refrigerator. What I suggest? Make fresh, you guys! Just 10 minutes is all it needs.Beer or No Beer?Even though a 1.5 cup cheese sauce needs just 1/4 cup of beer.... The flavor of Beer Cheese dip depends a lot... I mean A LOT, on flavor/taste of beer. Sweeter (pale and lite) the beer, sweeter the dip.... darker the beer - more intense will be the cheese dip. In simple words, if you love aroma and bitterness of beer? Use a darker beer or if you prefer less intense then use pale ale or any lite beers. If you don't like beer, this cheese dip tastes good even without it. If not adding beer, add some extra liquid (apple cider or root beer) to adjust the thickness of sauce. (check recipe notes below for more details.)To me it is also a good use of leftover beer. If we have a few bottles left after a party/game day, I prefer to save them for making beer-based foods. This is a once-in-a-while thingy so I'm always excited to use the leftovers for my foodie adventures. Like last year I shared Beer Braised Chicken Sausage with you.... it is still one of family favorite and often demanded when I have few beer bottles to spare. That being said, you don't need a lot of beer to make this cheese sauce, a cup and half batch needs about 1/4 cup beer. I like to make bigger batch if friends coming over or prepare two recipes which uses whole bottle of beer and nothing goes waste.I still have a bottle left, let'me try and share something with you. Look for it in coming days. Back to cheese dip after boozy beer discussion.Honestly, this Cheese Dip is very forgiving. There is nothing in here which can't be swapped which makes it my special favorite as I can adapt it to my refrigerator's resources. You know what I mean ;) Other than beer, one most common swapped ingredient is : cheese. One month it is soft white cheddar and goat cheese and other time leftover sharp cheddar and cream cheese. Just throw in there and enjoy!Most pub-style beer cheese dips only rely on flavor of cheese and beer. I go an extra-step and spice-up things a bit. A few simple pantry condiments can enhance the richness of creamy cheese such as my favorite are Worcestershire sauce, mustard, Tabasco, some fresh chopped parsley, chopped dill pickle or jalapeno, and lemon pepper. All of these are optional as cheese dip has bold beer flavor which is good on it's own... though I recommend trying Tabasco, pickle and parsley for hot spicy rich tangy cheese dip.. if you please. :) Now, I can steal this line from Ree Redmond - thank you for listening. :)How to make Pretzel Cheese Dip Kids Friendly?Just a few simple swaps will make it perfect for kids. No worries, adults will still enjoy it.1. Skip Beer, use root beer or apple cider if you like.2. Use only mild white cheddar cheese3. Skip Tabasco.4. Don't use Worcestershire if have any fish allergies.that's pretty much it. Easy, right?Enjoy the day! I see you soon with something delicious from my kitchen! :)
Provided by Savita
Categories Dip
Time 10m
Number Of Ingredients 12
Steps:
- Heat milk in a sauce pan and keep warm. In a another sauce pan, heat butter until just melted, add flour and cook (medium heat) stirring often until flour has cooked yet not browned (1-2 minutes) Add milk little at a time and stir continuously to make smooth white bachamel sort-of sauce. Add in beer and mix well (keep heat medium-low).
- Add shredded cheddar cheese and cream cheese, and mix until cheese dissolve fully. Cook until sauce is thick to your liking. (1-2 minute more)
- Remove from heat, add chopped parsley, *Tabasco, mustard, lemon pepper (if using). Mix well. Taste and adjust alt or more Tabasco (if you prefer).
- Serve with soft pretzels and enjoy!!
SOFT BEER PRETZELS WITH BEER CHEESE DIP
These Soft Beer Pretzels with Beer Cheese Dip are soft and fluffy pretzels with a cheesy dip. Perfect for game day, parties or any time you need a snack.
Provided by Meghan McMorrow | Fox and Briar
Categories Appetizers Baked Goods/Breads
Time 1h30m
Number Of Ingredients 18
Steps:
- Warm the beer to 110-115°F.
- In a stand mixer with the dough hook attached, add the warm beer, sugar, kosher salt, then sprinkle the yeast on top. Let the mixture sit for about 5 minutes, or until it starts to get foamy.
- Add the butter and the flour. Turn the mixer to low to medium speed and mix until dough comes together.
- Increase the mixer speed to medium and knead for 4-5 minutes. Dough should be smooth and clinging to the dough hook (not stuck to the side of the bowl).
- In a clean bowl, add enough oil to coat the inside of the bowl (can spray with cooking spray or add about 1 teaspoon of oil and brush to coat inside of bowl) Quickly form the dough into a ball and place in the bowl, turning once to coat the dough in oil.
- Cover with plastic wrap and a tea towel, then allow to rise for about 1 hour, until dough has doubled in size.
- Preheat oven to 425°F.
- Line two baking sheets (Use silpat or parchment paper sprayed with cooking spray)
- In a large pot, bring 10 cups of water and the baking soda to a boil.
- Meanwhile, shape pretzels. Turn the dough onto a lightly oiled surface and divide into 8 pieces. Flatten each piece into a rectangle, then roll into a cigar shape. Pinch the seams together. Then roll the dough out into a 24 inch rope. Bring the two ends of the rope up to form a "U" shape. Twist the two end pieces around each other once, then cross the end pieces back down to the bottom of the "U" to complete the pretzel shape. (See above photo)
- When all pretzels are shaped, add them 2 at a time to the pot of boiling water, allow them to boil for 30 seconds. Then remove from the water with a spider or large spatula and place on the baking sheets.
- Brush each pretzel with the egg mixture and sprinkle with kosher salt.
- Bake for 12-15 minutes or until browned.
- Serve with beer cheese dip (below)
- Preheat oven to 350°F
- In a medium bowl, stir cream cheese until smooth. Add the grated cheddar cheese and 1/2 cup of the grated mozzarella, stir to combine.
- Add the garlic powder, beer and hot sauce, stir until completely mixed.
- Pour into a baking dish* and sprinkle the remaining 1/4 cup of mozzarella on top.
- Bake for about 15 minutes or until melted and top is golden.
- Garnish with chopped parsley if desired and serve.
Nutrition Facts : Calories 504 kcal, Carbohydrate 65 g, Protein 16 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 75 mg, Sodium 3518 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
BEER CHEESE PRETZEL DIP
This is a GREAT alternative to chips and dip. I take this everywhere and always get asked for the recipe. It is awesome! It is best served with mini-twist pretzels, but it's also great with veggies.
Provided by SQUASHBLOSSOMGIRL
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h10m
Yield 56
Number Of Ingredients 6
Steps:
- In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.
Nutrition Facts : Calories 46.4 calories, Carbohydrate 0.6 g, Cholesterol 13 mg, Fat 4.1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 87.9 mg
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- Place the milk, 1/2 cup of water, the honey and the butter in a small saucepan set over medium-low heat and heat ust until the butter has melted and mixture is lukewarm. If it accidentally gets a little too hot, just set the mixture aside for a few minutes until the mixture is lukewarm.
- Pour milk mixture into flour mixture and stir until a shaggy dough forms. Turn dough onto a floured work surface and knead until smooth and elastic, about five minutes. Place the dough into a lightly greased bowl, cover with plastic wrap and a clean kitchen towel, and set aside in a warm place to rise until doubled in size, about one hour.
- Line two large rimmed baking sheets with parchment paper and spray lightly with non-stick cooking spray. Punch down the pretzel dough and divide it into six equal pieces. Roll each piece into a 50-centimeter rope. Shape the ropes into pretzel twists and transfer onto the prepared baking sheet. Drape the formed pretzels with the clean kitchen towel and set aside for 15 to 20 minutes while you preheat your oven and prep the pretzel bath.
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