Creamy Cheese Dip for Pretzels (Printable)

A rich, smooth cheese dip ready in 15 minutes, blending sharp cheddar and mozzarella with savory spices for the ultimate pretzel companion.

# What You'll Need:

→ Dairy

01 - 2 tablespoons unsalted butter
02 - 2 cups whole milk
03 - 2 cups shredded sharp cheddar cheese
04 - 1/2 cup shredded mozzarella cheese
05 - 2 ounces cream cheese, cubed

→ Pantry

06 - 2 tablespoons all-purpose flour
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 teaspoon Dijon mustard

# How-To Steps:

01 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbling but not browned, creating a smooth roux.
02 - Slowly pour in milk while whisking constantly to eliminate lumps. Continue cooking and whisking until mixture thickens, approximately 3–4 minutes.
03 - Reduce heat to low. Stir in cubed cream cheese until completely melted and incorporated into the sauce.
04 - Add shredded sharp cheddar and mozzarella cheeses. Stir continuously until fully melted and mixture becomes smooth and creamy.
05 - Mix in garlic powder, onion powder, smoked paprika, salt, black pepper, and Dijon mustard until well combined.
06 - Remove from heat and serve immediately with warm pretzels for optimal texture and flavor.

# Expert Tips:

01 -
  • Comes together in 15 minutes flat with ingredients you probably already have
  • The texture is incredibly smooth, no grainy cheese sauce here
  • Perfect for game days, parties, or just a Tuesday night craving
02 -
  • Preshredded cheese contains anti-caking agents that prevent proper melting, so shred your own blocks
  • Keeping the heat low after adding cheese prevents separation and grainy texture
  • The dip continues thickening as it cools, so remove from heat while it looks slightly thinner than desired
03 -
  • Grate your cheese while the milk mixture is heating to work efficiently
  • Have all spices measured and ready before starting the cheese melting process

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