Creamy Cheese Dip for Pretzels (Printable)

Rich, creamy cheese dip ready in minutes. Pairs perfectly with warm pretzels.

# What You 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:

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 for 3-4 minutes until mixture thickens noticeably and coats the back of a spoon.
03 - Reduce heat to low. Add cubed cream cheese and stir continuously until completely melted and integrated into the sauce.
04 - Add shredded sharp cheddar and mozzarella cheeses gradually, stirring until each addition is fully melted. Continue until all cheese is incorporated and sauce is smooth and glossy.
05 - Mix in garlic powder, onion powder, smoked paprika, salt, black pepper, and Dijon mustard until evenly distributed. Remove from heat immediately and serve warm with soft pretzels.

# Expert Advice:

01 -
  • This dip transforms ordinary pretzels into something that feels like it came from a restaurant
  • The combination of cheddar and mozzarella creates the perfect balance of sharp flavor and melt in your mouth texture
  • Everything comes together in just 15 minutes making it ideal for unexpected guests or sudden cravings
02 -
  • Never use pre shredded cheese from a bag because the anti caking coating prevents it from melting smoothly
  • If the dip starts to separate or look grainy, whisk vigorously while adding a tiny splash of cold milk
  • This cheese dip does not reheat well, so plan to make it right before you want to serve it
03 -
  • Grate your cheese while it is cold from the refrigerator to prevent it from sticking and melting in your hands
  • Keep the heat at medium low or lower once you start adding cheese to prevent the sauce from separating

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