Pretzel Cheese Dip

Ingredients

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 0.25 tsp garlic powder
• 0.25 tsp onion powder
• 0.25 tsp mustard powder
• 0.25 tsp salt
• 0.25 tsp black pepper
• cayenne pepper (A pinch, optional.)
• 1 tsp hot sauce (Optional.)
• 2 cup freshly shredded cheese (Cheddar is suggested; using part mozzarella or Monterey Jack makes the dip creamier.)

Steps

1. 1

   Melt the butter in a saucepan over medium heat. Add the flour and whisk or stir continuously to form a smooth roux.

2. 2

   Cook the roux over medium heat for 1–2 minutes, stirring, until it bubbles and darkens slightly. Do not let it burn.

3. 3

   Pour in the milk gradually while stirring constantly to prevent lumps. Cook for about 1 minute, until the sauce begins to thicken; do not let it reach a rolling boil.

4. 4

   Turn off the heat. Add the shredded cheese gradually, stirring gently after each addition. Adding it slowly helps prevent the sauce from separating.

5. 5

   Continue stirring until the cheese is fully melted and the dip is smooth. If necessary, return the saucepan to very low heat briefly to finish melting the cheese, but do not overheat it or the sauce may become grainy.

6. 6

   Add the garlic powder, onion powder, mustard powder, salt, black pepper, cayenne pepper if using, and hot sauce if using. Stir until evenly combined.

7. 7

   Serve immediately with soft pretzels, chips, fries, sandwiches, raw vegetables, or cooked potatoes and other vegetables.

Notes

Use freshly grated cheese rather than pre-shredded cheese, whose additives can affect the texture. For a thinner dip, stir in additional warm milk. If using sodium citrate for a commercial-style smooth sauce, the source suggests 1 tsp per 8 oz of cheese in place of the flour. Keep the cheese over very low heat and avoid overheating, since it can separate, curdle, or become gritty.

Nutrition per serving

• appetizer
• dip
• vegetarian
• quick
• 10-minute
• stovetop
• American
• game day