Homemade Pretzels and Beer Cheese Dip
This will be short and sweet, or short and cheesy! Read this to see some changes to my original recipe of Homemade Pretzels and Beer Cheese Dip.
First, I made a very little adjustment to the Homemade Pretzel recipe. I reduced the baking soda in the water bath from ¾ cup to ½ cup. The pretzels are less bitter, otherwise they turned out as beautiful as the first batch.
Now onto the good stuff; I have discovered the world easiest (and quite possibly tastiest) Beer Cheese Dip ever. Just to make sure that the first time wasn’t a fluke, I tried it several times with several different beers and cheeses and it is still great!
The first time I made this I used an oatmeal stout, cream cheese, and smoked Swiss. The second time I used a wheat beer, the cream cheese, and sharp cheddar. The third time I made the dip in the microwave, microwaving for 30 second intervals, whisking briskly between. It only took about four minutes to cheesy goodness! This batch I used Light Beer, cream cheese, and cheddar. All three were total success.
This cheese dip is also delicious with tortilla chips and on sandwiches. It’s also delicious on a spoon and my fingers.
The next time you need a cheese dip, especially if you like beer cheese…this is a great one to try! Quick, easy, and delish!
Beer Cheese Dip
- 12 ounces beer
- 8 ounces cream cheese (softened, cubed)
- 12-16 ounces cheddar (shredded)
- Pour beer into a heavy bottomed saucepan and heat until warm. Add cream cheese and whisk until smooth. Add in shredded cheese, slowly, whisking continuously. Remove from heat and serve with fresh baked pretzels.