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This pretzel cheese dip is creamy, smooth, and packed with rich, cheesy flavor—just like the warm dipping cheese you get at the ballpark or mall pretzel stand. It comes together in minutes with simple ingredients and turns soft pretzels into a cozy, crowd-pleasing snack.
Love a good dip recipe? Then you’ll love this Rotel Dip and Buffalo Chicken Dip. They’re awesome for game day!
Why you’ll love this cheese dip for pretzels!
Soft pretzels are good, but you know what’s even better? Warm pretzels served with cheesy dip. Now we’re talkin’.
This pretzel cheese dip is the perfect accompaniment to pretzels and other snacks. It’s made with a blend of sharp cheddar cheese, which means the flavor is sassy—and I mean that in the best possible way!
Serve it alongside homemade soft pretzel bites (which are also awesome with pimento cheese dip!) and other party crowd-pleasers like pigs-in-a-blanket and jalapeño poppers for a winning game day spread.
Here are a few highlights of this cheesy dipping sauce recipe:
- Smooth, creamy texture every time: This cheese sauce melts beautifully without turning grainy or clumpy.
- Perfect for parties and game day: A warm bowl of cheese dip always disappears fast.
- Simple, everyday ingredients: No fancy cheeses or complicated steps required.
- Great for more than pretzels: Try it with fries, veggies, or sandwiches.
Enjoy the perfect dip for football games or as a fun evening snack!
Table of Contents
Ingredients for Pretzel Dip
You’ll just need a handful of ingredients!
The complete ingredient list with measurements is in the recipe card at the bottom of the page.
- Unsalted butter– If you use salted butter, simply add less salt to the recipe.
- All-purpose flour
- Whole milk – Whole milk is necessary for a creamy, rich sauce.
- Garlic powder – You can also use half the amount of garlic powder, and use onion powder for the rest.
- Smoked paprika – Smoked paprika adds the best smoky flavor to this cheese dip. It’s a must!
- Sharp cheddar cheese – Another must is freshly shredded cheese, not the kind you buy in a bag.
- Soft pretzels – Salted or unsalted pretzels are both delicious with this recipe!
Variations
Cheesy pretzel dip tastes great on its own. Or try one of these variations:
- Stir crumbled cooked bacon into the cheese dip.
- Use half cheddar and half another type of cheese like Swiss cheese, gruyère cheese, or havarti. Pretzel cheese dip Velveeta style is also delicious and super creamy.
- Add a dash (or several) of your favorite hot sauce or cayenne pepper.
- To make a tasty pretzel cheese dip with beer, make this Beer Cheese Dip.
How to Make Dipping Cheese Sauce for Pretzels
This recipe comes together on the stovetop in a saucepan in under 20 minutes!
- Melt the butter: In a saucepan set over medium heat, melt the butter. Sprinkle the flour over the butter, and whisk to incorporate.
- Pour in the milk: Slowly pour in the milk while whisking constantly. Turn the heat to low, and cook until the milk has thickened slightly, scraping the bottom frequently so it doesn’t scorch.
- Finish: Once the sauce has thickened, remove it from the heat. Add in the garlic, paprika, salt, and cheese.
- Serve: Stir until the cheese melts. Transfer the cheese dip to a bowl, and serve warm with pretzels.
More Serving Suggestions
Pretzel cheese dip is perfect for serving with pretzels and other crunchy dippers like tortilla chips, vegetables, or crackers. It’s also great as a spread on sandwiches and burgers.
If you love going to the Melting Pot, you can do cheese fondue night at home with this easy dip recipe and an assortment of cubed French bread, sourdough, apples, cauliflower pieces, etc.
Storage Instructions
- Refrigerator: Store leftover cheese dip in an airtight container for up to 4 days.
- Freezer: Not recommended, as the texture may become grainy when thawed.
- Reheating: Warm gently on the stovetop or in the microwave, stirring often. Add a splash of milk if the dip is too thick.
Frequently Asked Questions
Use freshly shredded cheese and melt it over low heat, stirring constantly.
Yes. Store it in the refrigerator and reheat gently with a splash of milk.
Sharp or medium cheddar works best for flavor and smooth melting.
The heat may have been too high, or pre-shredded cheese with anti-caking agents was used.
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Pretzel Cheese Dip
Equipment
- Skillet
- Measuring cups
- measuring spoons
Ingredients
- 2 Tablespoons unsalted butter
- 2 Tablespoons all purpose flour
- 1 ¼ cup whole milk
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 2 cups sharp cheddar cheese shredded
To Serve:
- Soft-baked pretzels
Instructions
- In a skillet over medium heat, add the butter and heat until completely melted.2 Tablespoons unsalted butter
- Sprinkle the flour over the top and whisk until incorporated, breaking up any lumps that may have formed.2 Tablespoons all purpose flour
- Slowly pour in the milk in a steady stream while whisking. Turn the heat down to low and cook until the sauce has thickened slightly, scraping the bottom frequently so it doesn’t scorch.1 ¼ cup whole milk
- Once the sauce has thickened, remove from the heat and add the garlic, paprika, salt, and cheese. Stir together with a spatula until everything is combined and the cheese is completely melted. Transfer to a bowl and serve while still warm.½ teaspoon garlic powder, ¼ teaspoon smoked paprika, ½ teaspoon kosher salt, 2 cups sharp cheddar cheese, Soft-baked pretzels
Notes
- Pour in the milk slowly. I’ll usually add a splash and whisk it in, then maybe add another splash or two, THEN start continuously (but slowly) pouring in the rest while whisking. This helps keep the sauce smooth and lump-free.
- Reduce the heat. After adding the milk, turn the heat to low and scrape the bottom of the pan frequently so the sauce doesn’t scorch.
- Grate your own cheese. Store-bought grated cheese has an anti-caking agent added to it to keep it from sticking. This also means it won’t melt as smoothly as freshly shredded cheese. It’s so worth the time to shred your own!
OMG YUM. The paprika is key. This is my new favorite dip for sure
Awesome