Cheese Dip for Pretzels (Print version)
Smooth, velvety cheese dip made with sharp cheddar and mozzarella. Ready in minutes for serving alongside warm pretzels.
# Ingredient List:
→ 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 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbling but not browned, creating a smooth roux.
02 - Slowly pour in milk while whisking constantly to eliminate lumps. Continue cooking and whisking for 3-4 minutes until mixture thickens and coats the back of a spoon.
03 - Reduce heat to low. Stir in cubed cream cheese until fully melted and incorporated into the base.
04 - Gradually add shredded cheddar and mozzarella cheeses, stirring continuously until completely melted and the sauce is smooth and velvety.
05 - Mix in garlic powder, onion powder, smoked paprika, salt, black pepper, and Dijon mustard until well combined. Remove from heat immediately and serve with warm pretzels.
# Expert Advice:
01 -
- The texture transforms from simple ingredients into something velvety and restaurant quality in under fifteen minutes
- This recipe scales beautifully for intimate gatherings or large crowds without losing its creamy consistency
02 -
- Never use pre shredded cheese from a bag because the anti caking coating prevents smooth melting and creates a grainy texture
- Keep the heat at medium or lower once you add the cheese because high heat will cause the sauce to separate and become oily
03 -
- Grate your cheese while it is cold from the refrigerator for cleaner, easier shredding
- Room temperature ingredients blend more smoothly and help prevent the sauce from separating