Rich And Creamy Pretzel Cheese Dip Recipe
Perfectly creamy and cheesy, this easy-to-make pretzel dip is a must-try for your next snack, party, or cozy movie night on the couch.
Ingredients
- 1 tablespoon butter
- 1 tablespoon flour plain white or whole wheat
- 1 cup milk
- 1 cup cheddar cheese shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
Make A Roux
- In a saucepan, melt the butter over low heat.1 tablespoon butter
- Once the butter is melted, add the flour and whisk until a thick paste forms. Cook for 1-2 minutes, stirring constantly, until it turns slightly golden.1 tablespoon flour
Making Cheese Sauce
- Gradually pour in the milk a little at a time, whisking constantly to prevent lumps. Continue until all the milk is added and the mixture is smooth.1 cup milk
- Bring the mixture to a gentle boil while whisking. Let it cook for a few minutes until the sauce thickens.
- Turn off the heat and slowly whisk in the shredded cheddar cheese until it's melted and the sauce is smooth.1 cup cheddar cheese shredded
- Stir in the Dijon mustard, chili powder, salt, and pepper. Whisk the cheese sauce for a minute until all the seasonings and cheese blend together.1 teaspoon Dijon mustard, 1/2 teaspoon chili powder, Salt and pepper to taste
- Serve the cheese dip warm.
Notes
How To Store Leftovers - If you have any!
- Once the cheese dip has cooled, transfer it to an airtight container and store it in the refrigerator for 3-5 days.
- If you want to extend the life of your cheese sauce for another 2-3 months, keep your airtight container in the freezer. The texture may be slightly different after thawing, though.
Nutrition
Serving: 1serving | Calories: 81kcal | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 115mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 0.004mg | Calcium: 140mg | Iron: 0.1mg
