This creamy pretzel cheese dip is an easy homemade snack or appetizer that's perfect for game day or your next holiday party. With deep savory flavor from garlic and onion powder, and a subtle kick from hot sauce, this easy pretzel cheese sauce is a versatile recipe that can be made gluten-free or with beer added for a fun twist. No need to spend extra money on store-bought cheese sauce when you can make this in 15 minutes.
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Skip the pre-made cheese sauce at Auntie Anne's and go for this quick, delicious, and budget-friendly version for your next game day.
You can even drizzle any leftover sauce on veggies, potatoes, or nachos!
For more dip recipes, try my imitation crab dip, onion dip with caramelized onions, jalapeño artichoke dip, and smoky hummus.
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⭐️ Why This Cheese Dip is the Best
- Creamy and savory appetizer or snack for game day or a holiday party
- Budget-friendly recipe that's more affordable than buying store-bought cheese sauce
- Quick and easy pretzel cheese sauce using just 8 simple ingredients & ready in 15 minutes
- Healthier alternative so you can avoid processed cheese sauce and preservatives
- Versatile cheese dipping sauce that can be drizzled on vegetables, potatoes, or nachos!
🧀 Ingredient Notes
- Butter - You can use salted butter or unsalted butter, but you might need to add a pinch of salt with the latter.
- Garlic powder & onion powder - Adds deep savory flavor. I don't recommend using fresh garlic, as the flavor will be too overpowering.
- Milk - Whole milk or 2% milk will work great
- Dijon mustard - Adds a slight tangy kick to our cheese dip
- Hot sauce - Use your favorite brand of hot sauce here. Tobasco, Cholula, or Sriracha would all be delicious.
- Sharp cheddar cheese - Be sure to avoid pre-grated cheese, as it includes additives that prevent it from melting nicely.
📝 Variations & Substitutions
- Make beer cheese dip: Substitute half of the milk with your beer of choice.
- Dairy-free(ish): You can substitute dairy-free/vegan butter and milk here, but I don't recommend using vegan cheese, as I have yet to find a brand that melts well.
- Cheese. You can swap the cheddar cheese for your favorite cheese. White cheddar, Swiss, Pepper jack, or mozzarella would all work well.
- Make it spicy. This dip recipe has a very subtle level of spiciness. To amp it up, double the amount of hot sauce called for, and/or add a pinch of red pepper flakes or cayenne pepper.
- Gluten-free: Use a 1:1 ratio of all-purpose gluten-free flour for a gluten-free version.
- Make it smoky. Add ½ teaspoon of smoked paprika for a smoky flavor.
🔪 How to Make Pretzel Cheese Dip
In a medium saucepan, melt the butter over medium-low heat.
After the butter has melted, add the flour, garlic powder, and onion powder. Whisk until well combined, about 2 minutes.
Pour in the milk slowly, about ⅓ cup at a time, whisking continuously until all of the milk has been added and the mixture is smooth. Whisk in the Dijon mustard and hot sauce, and bring the mixture to a low boil.
After it comes to a boil, reduce the heat to low and whisk in the grated cheddar cheese until it's fully melted and the mixture is thick, smooth, and creamy. Remove from heat and serve immediately, or transfer to a crockpot/slow cooker to keep warm for a longer period of time.
👩🏼🍳 Expert Tips
- Storage: Place in an airtight container and store in the fridge for up to 5 days.
- Do not freeze. The consistency will be quite gritty after it thaws, so I don't recommend freezing your leftover dip.
- Make ahead: Prepare your dip and store (covered) in the refrigerator for up to 48 hours. When you're ready to serve it, reheat on the stovetop or in the microwave.
- How to reheat: Place dip in a medium saucepan over low heat, stirring often, until heated through, about 10 minutes.
- Avoid pre-grated cheese. It has additives that prevent it from melting nicely. Non-grated cheese is best for this dip recipe.
- Serve dip with pretzels, tortilla chips, bread, or sliced veggies.
- Keep your dip warm. Use a crockpot or slow cooker to keep your dip warm for a longer period of time.
- Melt your cheese slowly. This will keep it from developing a gritty texture.
- Choose your preferred consistency. Add enough milk to get your preferred level of thickness.
🥨 How to Serve Cheese Dip
This creamy and savory cheese sauce recipe is delicious served with pretzels, tortilla chips, crackers, bread, or sliced veggies. But it's also amazing drizzled on any of the following:
- Fajitas
- Nachos
- Baked potatoes
- Refried bean tacos
- Steamed or roasted vegetables
- Japanese sweet potato fries
💬 Frequently Asked Questions
Pretzels dipped into homemade cheese dip is a delicious classic pairing, whether you're eating soft or hard pretzels.
This homemade cheese sauce for pretzels uses butter, garlic powder, onion powder, milk, hot sauce, Dijon mustard, and cheddar cheese for a deeply savory and creamy dip.
Pretzels are delicious dipped into a savory cheese sauce, but you can also dip them in hummus, spinach artichoke dip, crab dip, or even Nutella.
🍽 Related Recipes
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Pretzel Cheese Dip Recipe
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup milk
- ½ Tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 2 cups sharp cheddar cheese, grated
- salt to taste
Instructions
- In a medium saucepan, melt the butter over medium-low heat.
- After the butter has melted, add the flour, garlic powder, and onion powder. Whisk until well combined, about 2 minutes.
- Pour in the milk slowly, about ⅓ cup at a time, whisking continuously until all of the milk has been added and the mixture is smooth. Whisk in the Dijon mustard and hot sauce, and bring the mixture to a low boil.
- After it comes to a boil, reduce the heat to low and whisk in the grated cheddar cheese until it's fully melted and the mixture is thick, smooth, and creamy. Remove from heat and serve immediately, or transfer to a crockpot/slow cooker to keep warm for a longer period of time.
Notes
- Storage: Place in an airtight container and store in the fridge for up to 5 days.
- Avoid pre-grated cheese. It has additives that prevent it from melting nicely. Non-grated cheese is best for this dip recipe.
- Keep your dip warm. Use a crockpot or slow cooker to keep your dip warm for a longer period of time.
- Melt your cheese slowly. This will keep it from developing a gritty texture.
- Choose your preferred consistency. Add enough milk to get your preferred level of thickness.
Josie says
Excellent cheese dip! So much flavor and I love the addition of mustard and hot sauce. I added a full tablespoon of mustard since I wanted more tanginess. Definitely making it again!
MaryAnne says
Thanks, Josie! I love that you added extra mustard - you can make it as tangy (and/or spicy) as you prefer! Thanks for leaving a review!