Pretzel Cheese Dip

5 from 2 votes

This Pretzel Cheese Dip is perfect for dipping pretzels, but also works as a chip dip or a topping for nachos. This simple five ingredient recipe should definitely be a mainstay in your recipe archives!

Course Appetizer, dips

Cuisine American

Keyword pretzell cheese dip

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 159kcal

Author Sue Ringsdorf

Ingredients

2 Tablespoons unsalted butter
1 Tablespoon all-purpose flour
1 cup 2% milk
8 oz. sharp cheddar cheese - freshly shredded
1-2 Tablespoons Frank's hot sauce
kosher salt and freshly ground black pepper - to taste

Instructions

Make the roux. In a small saucepan, melt the butter over medium heat. Add the flour and stir to incorporate fully.
2 Tablespoons unsalted butter, 1 Tablespoon all-purpose flour
Add milk. Then add the warmed milk (and salt and pepper) and stir until slightly thickened.
1 cup 2% milk, kosher salt and freshly ground black pepper
Add cheese and hot sauce. Finally, over a very low heat, add the shredded cheddar cheese and a little bit of hot sauce and stir well until creamy.
8 oz. sharp cheddar cheese, 1-2 Tablespoons Frank's hot sauce
Serve. Remove the pan from the heat and spoon the cheese sauce into a serving bowl. Likewise, you could add the cheesy sauce to a small crock pot to keep warm for small gatherings.

Notes

Serve with our soft pretzel bites or your favorite soft pretzels.
STORE this creamy pretzel cheese dip in an airtight container in the refrigerator for up to one week.
FREEZE for three to four months.

Nutrition