Handmade Pretzels with Warm Beer Cheese Dip
Summer is here and people are gathering. This warm beer cheese dip pairs well with our handmade German Pretzels.
In less than 20 minutes, you can prepare this recipe for friends and family. Gather:
- Clasen’s German Pretzels Cut into small pieces
- ¼ Cup butter
- ¼ Cup flour
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- ⅛ Teaspoon of cayenne pepper
- 1 Cup of milk
- ⅔ Cup of beer
- 2 Cups of freshly shredded cheddar
Melt the butter with the flour, garlic powder, onion powder and cayenne pepper. Cook for one minute.
Pour in the milk and beer a little at a time, whisking after each addition until smooth. Simmer for about 5 minutes or until slightly thickened.
Reduce the heat to low and add the cheese. Whisk together until smooth. Immediately serve on a platter with the Pretzels. Bon appetit!
Notes: Don't use pre shredded cheese. Pre-shredded cheese has added starches that will affect the consistency of the dip. For a spicier version, add 1-2 Tablespoons of spicy brown mustard with the cheese. Don't overheat the dip; otherwise it will become grainy.