Cheese Dip for Pretzels
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Cheese Dip for Pretzels
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Whether you are camping, having a cookout, tailgating or just want an incredibly easy Beer Cheese Dip, this is your recipe! Using a few simple ingredients, whip up this beer cheese recipe up in no time at all, and be the star of the party. Grab a cold one and call your friends!
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Ingredients
- 10 ½ cups cheddar cheese shredded, use sharp, Colby, Pepper Jack, Smoked Gouda or Gruyere
- 8 oz cream cheese 1 block; softened (full-fat or neufchatel cheese is fine)
- 2 cloves garlic minced
- 1 tablespoon chives minced
- 1 cup lager beer
- ½ teaspoon kosher salt
- cayenne pepper sprinkle or two
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Instructions
- You can make this beer cheese dip recipe many ways, over a campfire or fire pit, on the grill for a cookout, on the stovetop or in the oven even! So many options so little time!
- If using a campfire or fire pit, place a grate over the fire. In a 10 or 12" cast-iron skillet (I love my Lodge skillets), add cream cheese, shredded cheddar cheese, garlic, chives and beer -- be sure to season with a little cayenne and salt.
- I loved making this easy beer cheese dip on our fire pit actually, I just borrowed a grate from our grill and it worked like a charm! The image below is right before I placed the foil on top.
- Cover with foil or with a heat safe lid if you have one, take a peek every now and then stirring to combine.
- The picture on the right is making this same pretzel cheese dip on our grill, with burners at about medium, which was about 400 degrees.
- Once all the cheeses are melted, stir or whisk well to combine until smooth, a few little lumps are just fine. Garnish with extra chives if desired.
- If you want the top to have a little browned cheese, place 5-6 inches below broiler for 1 -2 minutes, watching closely! It will brown quickly.
- Stovetop or Oven VariationMaybe like the first time I made this, the wind whipped up and it just wasn't enjoyable to make outside, so instead, move inside just as easily.
- Stovetop | Add all ingredients to cast-iron or other heavy bottomed pan and cover, heating over medium-low heat until hot, bubbly and cheeses are melted. Stir occasionally to combine.
- Oven | Place all ingredients in cast-iron skillet or other oven safe pan or dish, cover with foil and bake at 400 for 10-15 minutes until melted and bubbly. Stir until smooth.
- TFC PRO TIP | If Golden top on cheese is desired; place under broiler for a few seconds to a minute, watching closely. I like to put mine a little lower and stand and watch it, it can go from golden to burnt in seconds!
Equipments used:
Notes
- SERVE WITH: Pretzel Bites, Bavarian Pretzels, Pretzel Rods, Toasted baguette slices, carrots or celery sticks.
- Variations
- Storage Tips
- This dip is best eaten off off the grill, campfire, stove top or oven! However; store leftovers in airtight container up to 7 days in the fridge.
- Recipe adapted from Delish
- Spicy Beer Cheese Dip | Increase Cayenne pepper up to ¼ teaspoon (or more if you can handle the heat); toss in a 4 oz can of green chilis or canned jalapeños. Stir in a little Sriracha sauce at the very end.
- Gourmet Beer Cheese Dip | Use smoked gouda or gruyere cheeses along with the cream cheese, yummy!
- To avoid separation, reheat in the microwave in 30 second intervals, stirring between until hot and smooth.
- If you have to do it over the stove, whisk well in small saucepan over low heat until warm and smooth. If it separates it's still good, it just won't look as pretty!
Nutrition Information
Show Details
Serving
1serving
Calories
718kcal
(36%)
Carbohydrates
6g
(2%)
Protein
36g
(72%)
Fat
60g
(92%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Cholesterol
177mg
(59%)
Sodium
1206mg
(50%)
Potassium
164mg
(5%)
Fiber
0.03g
(0%)
Sugar
2g
(4%)
Vitamin A
1883IU
(38%)
Vitamin C
0.5mg
(1%)
Calcium
1079mg
(108%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 718 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 718kcal | 36% |
| Carbohydrates | 6g | 2% |
| Protein | 36g | 72% |
| Fat | 60g | 92% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 177mg | 59% |
| Sodium | 1206mg | 50% |
| Potassium | 164mg | 3% |
| Fiber | 0.03g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 1883IU | 38% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 1079mg | 108% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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