Cheese Dip for Pretzels
Want to make the best Cheese Dip for Pretzels? All you need are three ingredients and your favorite soft pretzels to make this ultimate dipping sauce for any occasion. This cheese dip calls for 100% real cheese, none of the shelf-stable stuff. Makes 8 servings.
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The BEST Cheese Dip for Pretzels
Seriously, y’all. I am so pumped for this ULTIMATE Cheese Dip for Pretzels because it’s the real deal.
And when I say real deal, I’m saying it’s worlds away better than the canned stuff we all have eaten.
The real, simple ingredients make me happy, and I think they’ll make you happy, too.
Why I love this recipe:
Honestly, homemade Pretzel Cheese Dip is so comforting and super easy to make! It’
Here are some things to adore about it:
- The dip tastes wonderfully cheesy!
- It calls for real food ingredients! All you need are shredded cheddar cheese, cream cheese and milk to make this tasty dip!
- The texture is creamy, smooth and luxurious. It also doesn’t get gelatinous when it cools. It’s also the perfect dipping consistency.
- It’s great for more than just pretzels! My family has been dipping veggies, pretzel sticks tortilla chips into this goodness, too, because we ran out of soft pretzels.
No matter how you choose to serve this cheesy dip, it’s the perfect appetizer for sharing!
More easy dip recipes to try: Hot Spinach Artichoke Dip | Homemade Loaded Queso | Garlic Herb Cream Cheese Dip | Pepperoni Dip | Caramelized Onion Guacamole
Need more appetizer ideas? Head on over to my Appetizer Recipe Index for more recipe ideas.
What is Pretzel Cheese Dip?
It’s a gooey, creamy cheese dip that’s served with soft pretzels. (Homemade or the freezer kind.)
Unlike the nacho cheese dip you get at your favorite pretzel place, this homemade version is made with real ingredients and is ultra creamy.
It won’t congeal when it cools, either.
This is not a beer cheese sauce to pair with pretzels. However, I’ve got an easy Beer Cheese Dip recipe for ya if you’d like that instead.
Also, this cheesy dip pairs beautifully with your favorite beer, whether that’s a pale ale, darker beer or a non-alcoholic beer.
What you need to make this recipe:
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- Medium saucepan
- Blender or immersion blender
- Serving vessel
- Mini slow cooker or a fondue pot to keep it warm
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Cheddar cheese — sharp cheddar is my go-to, but you can use a milder one if you prefer.
- Cream cheese — we’re going for maximum flavor and meltiness, so please don’t get fat free cream cheese.
- Milk — we keep whole milk in our house, so that’s what I used in this recipe. However, any variation of cow’s milk should work here.
- Kosher salt — we like to use a medium-grain kosher salt, but sea salt also works here.
- Black pepper — freshly cracked black pepper provides the best flavor.
- Paprika — I like just a sprinkling of this on top of the dip to provide some color and sweet smokiness.
- Soft pretzels — grab your favorite kind from the store with coarse salt on top to serve alongside this dip. You can also use pretzel bites, pretzel buns, crispy pretzels or veggies, if you like those.
How to make Pretzel Cheese Dip
Combine the shredded cheddar cheese with the cubed cream cheese and milk in a saucepan.
Heat over medium heat on the stovetop, stirring constantly, as the cheeses melt together.
Cook for 8-15 minutes until the cheeses thicken and smooths out. The longer you let it cook, the more likely it will be to smooth out completely.
If you’ve got lumps in your pretzel dip, you can blend or immersion blend to remove them. Do not blend for long, as that will add air to your dip.
Once the cheese is completely melted, pour the creamy dip into a serving dish and enjoy immediately with warm pretzels. You may garnish with fresh chives or green onions, if desired.
How to store and keep warm
If you want to keep the dip warm after making it, transfer it to a small slow cooker and let it hang out for a few hours.
If you want to store the dip for later, simply transfer it to an airtight container and pop it into the fridge. It will keep for about a week.
Warm it up in the microwave or on the stovetop — you might need to thin it out with a splash of milk if it’s too thick.
Erin’s Easy Entertaining Tips
This is an excellent dip for parties, game day (or football games) because, well, who doesn’t like cheese dip to pair with soft pretzels? This would also be a smashing success for game night because it’s one of our favorite snacks.
Here are some things I would do when serving this easy cheese dip to a crowd.
- Double the recipe. If you’re feeding a crowd, you’ll want more of this goodness to share!
- Serve it with your favorite pretzels from the freezer section. While I love to make homemade pretzels, like these Sourdough Pretzels, realistically, I’m not doing to do that for a gathering.
- Make the dip in advance, and keep it warm in a slow cooker.
Frequently Asked Questions
Absolutely. If you want to go to the work to make homemade pretzels, be my guest! Sally’s Baking Addiction has an excellent recipe, and The Gingered Whisk’s Sourdough Pretzels are wonderful. You could also make my Soft Pretzel Bites.
Yes. If you’d prefer to use a pepper jack cheese instead of cheddar, I think that would be excellent.
Quick tips and tricks to making the best Cheese Dip for Pretzels
- Be patient. Don’t turn up the heat too high, or you could scald the milk.
- Stir, stir, stir. This dip melts sloooooooooowly, so stirring helps break down the cream cheese.
- Add some heat. A sprinkle of cayenne pepper will add some pep to this dip.
- Make it smooth. If you still have small specks of cheese in your dip, you can blend it, throw it into the food processor or use an immersion blender to make sure everything is incorporated.
More of our best dips and finger foods:
- Black Bean Dip
- Roasted Garlic White Bean Hummus
- Olive Oil Parmesan Spice Dipping Sauce
- Baked Jalapeno Poppers
Cheese Dip for Pretzels
Ingredients
- 8 oz sharp cheddar cheese about 2 cups shredded
- 8 oz. cream cheese cut into cubes
- ¾ cup milk
- Kosher salt and black pepper to taste
- Sweet paprika to taste
Serve with:
- Soft baked pretzels
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Instructions
- Combine the shredded cheddar cheese with the cubed cream cheese and milk in a large saucepan.
- Heat over medium heat on the stovetop, stirring constantly, as the cheeses melt together.
- Cook for 8-15 minutes until the cheeses thicken and smooths out.
- If you’ve got lumps in your dip, you can blend or immersion blend to remove them. Do not blend for long, as that will add air to your dip.
- Serve immediately (or keep warm in a slow cooker.)
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Instead of cooking in a saucepan, I microwaved the ingredients in a serving bowl for 30 seconds, stirring twice. Saved time + dishes, and came out delicious!
I also added some shreds of parmesan, gruyere, and a little garlic powder. Will be making again!
Wow! So glad this turned out deliciously for you and that it saved you on some dishes, too, Elle! The additions of parmesan, gruyere and garlic powder sound scrumptious. YUM!