Beer Cheese Pretzel and Dip Recipe -
Beer Cheese Pretzel and Dip Recipe
  • READY IN 55 mins

Beer Cheese Pretzel and Dip

Recipe by  

"My best friend shared this recipe with me, and we are SO SICK of making it -- but it's always requested at our parties! We have made the pretzel in various shapes, depending on the occasion (e.g., hearts, sorority letters, etc.). The pretzel may be partially baked ahead of time and frozen. The dip may also be prepared in advance."

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Ingredients Edit and Save

Original recipe makes 1 pretzel and dip Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.
  3. In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.
  4. Bake 25 minutes in the preheated oven, or until golden brown.
  5. In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

Okay, I only used the beer cheese portion of this recipe and made it with "Buttery Soft Pretzels" also from this site. The cheese part is AWESOME!! LOVED IT! I think it could make any pretzel taste great!! Maybe it was the beer I used but next time, I won't use the garlic powder...I didn't think it was neccessary b/c the combo of cheese(s) and beer was good enough!! The cheese makes ALOT!!! Will be making this for many parties and events to come!! Thanks Doreen!!(PS-next time, I'll try and find that dough referred to by the submitter. I tried to find it in my grocery store but couldn't..thus I made my own pretzels. Anyone know a good brand I should try?)

Most Helpful Critical Review
Jan 25, 2011

Didn't really care for dip

Jun 21, 2003

This recipe is great. I've taken it to family functions and parties with friends several times. It's always been a real hit. Instead of mixing the cheese dip in a food processor, I cook it all on the stove and serve warm. It's very good and goes well with the warm pretzel.

Aug 27, 2003

The guests at our party really liked these - we did them in the shape of the first letter of the two guests of honor. I thought that the cheese sauce that went along with the pretzels was EXCELLENT and bought frozen pretzels to eat with the leftover sauce.

Mar 10, 2003

Ended up with a fun appetizer, but wasn't sure how thick the "roll" was supposed to be to form this pretzel. Agree that the dip is great and is good with other dippers too. Anxious to experiment with other cheeses and beers.

Jun 21, 2003

This is a great recipe . . . easy to make and very good.

May 18, 2004

I took this to a party and got rave reviews. I used someone's suggestion of melting the cheese sauce in a mini crock pot rather than using a food processor - worked good. I also shaped the dough into breadsticks and then cut up into more bite-size shapes after baking and put in a basket alongside the dip. Will make it again and maybe experiment with different beers.

Jun 21, 2003

I absolutely love this recipe! I have given the recipe out so many times. It is definitely a winner!


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 942 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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