Cheese Dip for Pretzels (Printable version)

Rich, creamy cheese dip perfect for warm pretzels. Ready in 15 minutes with smooth cheddar and mozzarella blend.

# What you need:

→ Dairy

01 - 2 tablespoons unsalted butter
02 - 2 cups whole milk
03 - 2 cups shredded sharp cheddar cheese
04 - 1/2 cup shredded mozzarella cheese
05 - 2 ounces cream cheese, cubed

→ Pantry

06 - 2 tablespoons all-purpose flour
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 teaspoon Dijon mustard

# How to make it:

01 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbling but not browned.
02 - Slowly pour in the milk, whisking constantly to remove lumps. Continue cooking and whisking until the mixture thickens, about 3–4 minutes.
03 - Reduce heat to low. Stir in the cream cheese until fully melted and incorporated into the sauce.
04 - Add shredded cheddar and mozzarella cheeses, stirring until smooth and fully melted. The mixture should be glossy and thick.
05 - Mix in garlic powder, onion powder, smoked paprika, salt, black pepper, and Dijon mustard until well combined.
06 - Remove from heat and serve immediately with warm pretzels for optimal texture and flavor.

# Expert tips:

01 -
  • The cheese stays perfectly smooth and dippable instead of separating into a greasy mess
  • It comes together faster than delivery would arrive, and your whole kitchen will smell like a fairground
02 -
  • Never use high heat or the cheese will separate into an oily, grainy disaster
  • Shred your own cheese instead of buying pre shredded bags for the smoothest results
03 -
  • Room temperature ingredients melt together more smoothly than cold ones
  • Grate the cheese while the milk mixture heats up so everything is ready to go

Go back