Pretzel Cheese Dip Recipes

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PRETZELS WITH CHEESE DIP



Pretzels with Cheese Dip image

These are by far the best soft pretzels I've ever tasted. I make them often to serve as a snack or even as part of a meal. Chewy and golden brown, they're delicious! -Shannon Cooper, S. Gibson, Pennsylvania

Provided by Taste of Home

Categories     Snacks

Time 45m

Yield 1 dozen.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons butter, softened
1 tablespoon sugar
1/2 teaspoon salt
2-3/4 cups all-purpose flour
4 cups water
2 tablespoons baking soda
Coarse salt
8 ounces process cheese (Velveeta), cubed
3 ounces cream cheese, softened
1 to 2 tablespoons whole milk
Prepared mustard

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rise in a warm place for 20 minutes. , Punch dough down. Divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. , In a large non-aluminum stockpot, bring water to a boil; add baking soda. Drop two pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain. Place on a greased baking sheet; sprinkle with coarse salt. Repeat for each pretzel. , Bake at 475° for 10-12 minutes. Remove from pan to wire racks to cool., For dip, combine cheeses in a microwave-safe bowl. Microwave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk. Serve pretzels with cheese dip and mustard.

Nutrition Facts : Calories 214 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 994mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

PRETZEL CHEESE SAUCE RECIPE



Pretzel Cheese Sauce Recipe image

Creamy pretzel cheese dip that's made with just 5 simple ingredients in less than 10 minutes. Once you try it, you'll make this homemade version over store bought every time!

Provided by Jamielyn Nye

Categories     Condiment

Time 10m

Number Of Ingredients 7

1 Tablespoon unsalted butter
1/2 Tablespoon corn starch ((or all-purpose flour))
1 cup milk (, plus more as needed)
8 ounces sharp cheddar cheese or Velveeta
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1-3 teaspoons hot sauce (I prefer Frank's) (, plus more to taste)

Steps:

  • In a small saucepan over medium heat, melt the butter. Sprinkle the cornstarch over the butter, stirring constantly, and cook for 1 minute.
  • Warm the milk in the microwave 15 to 20 seconds. Slowly pour the milk into the saucepan, while whisking constantly. Continue whisking until thickened (but still pourable). Watch it carefully.
  • Remove from heat and stir in the cheese until smooth. The sauce will continue to thicken as it cools.
  • Stir in salt and pepper. Add amount of hot sauce you prefer. If the sauce gets too thick, whisk in 1 to 2 Tablespoons warmed milk.
  • Place in a mini crockpot to keep warm and gooey. If it thickens, reheat in the microwave 15 seconds. Serve with pretzels, tortilla chips, or vegetables.

Nutrition Facts : ServingSize 2 Tablespoon, Calories 139 kcal, Carbohydrate 2 g, Protein 8 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 183 mg, Sugar 1 g

SOFT PRETZELS WITH CAMBOZOLA CHEESE FONDUE



Soft Pretzels with Cambozola Cheese Fondue image

Provided by Duff Goldman

Categories     appetizer

Time 2h30m

Yield 12 pretzels

Number Of Ingredients 15

1 1/3 cups warm water (100 degrees F)
One 1 1/4-ounce envelope active dry yeast (see Cook's Note)
2 tablespoons sugar, plus a pinch more for the yeast
2 cups all-purpose flour, plus more for dusting
2 cups bread flour
1 tablespoon kosher salt
2 large eggs
6 tablespoons unsalted butter, melted
Extra-virgin olive oil, for greasing
1/2 cup baking soda
2 tablespoons pretzel salt (or coarse salt), for sprinkling
1/2 cup heavy cream
2 teaspoons cornstarch
2 tablespoons honey
8 ounces Cambozola cheese or any soft blue cheese

Steps:

  • For the pretzels: Whisk the warm water, yeast and pinch of sugar together in a small bowl and let bloom for about 5 minutes.
  • Add both flours, remaining 2 tablespoons sugar, kosher salt, eggs and yeast mixture to the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Then, with the mixer running, add 4 tablespoons of the melted butter and knead on medium speed until the dough comes together and is smooth, 3 to 5 minutes.
  • Lightly oil a large bowl, add the dough and coat the top of the dough with a little more oil. Cover the bowl tightly with plastic wrap and place in a warm spot until the dough has doubled in size, 45 minutes to 1 hour.
  • Line 2 rimmed baking sheets with parchment paper. Turn the dough out onto a lightly floured surface and cut into 12 equal pieces, each about 3 ounces. Using your hands, roll each piece into an 18-inch rope. Form a U shape with each rope and twist the ends together twice; bring the twisted ends up to the top of the U and press each section of the twist onto either side of the U to create the pretzel shape and press down on the ends lightly so they stick. Transfer the pretzels to the prepared baking sheets and let rise for 20 minutes.
  • Preheat the oven to 425 degrees F. Slide the parchment paper with the pretzels on them to a work surface near the stove. Line the 2 rimmed baking sheets with fresh parchment paper.
  • Fill a large pot with water, add the baking soda and bring to a low boil over medium heat. Lower the heat so the water is very gently simmering and, using a slotted spoon or spider, add 2 or 3 pretzels and boil for 30 seconds, flipping them once. Do not overcrowd the pot. Transfer each pretzel to a prepared baking sheet, 6 pretzels on each, brush with the remaining 2 tablespoons melted butter and sprinkle with pretzel salt. Bake until the pretzels are deep golden brown, about 12 minutes. Transfer to a wire rack to cool.
  • For the fondue: Combine the cream and cornstarch in a small pot over medium heat and bring to a simmer. Whisk in the honey. Then add the cheese a bit at a time, whisking constantly to incorporate. Continue whisking until the fondue is thickened, about 1 minute. Serve warm with the pretzels.

EASY PRETZEL SPREAD WITH CHEESE DIP



Easy Pretzel Spread with Cheese Dip image

Provided by Food Network

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 5

Two 13-ounce packages frozen soft pretzels (12 pretzels)
8 ounces melting cheese, such as Velveeta
1/2 cup vegetable stock
2 tablespoons stone ground mustard, plus additional for dipping
Serving suggestions: sliced apples, seedless green grapes

Steps:

  • Prepare the pretzels according to package instructions. Stack vertically on a vertical paper towel holder to create a pretzel tower.
  • Place the cheese, vegetable stock and mustard in a microwave-safe bowl and cover with plastic wrap or a microwave-safe plate. Microwave on medium power until the cheese is melted, 1 to 2 minutes. Whisk until the dip comes together as a smooth sauce.
  • Serve warm with the pretzel tower, sliced apples, seedless green grapes and extra mustard for dipping.

CHEESY PRETZEL RING DIP RECIPE BY TASTY



Cheesy Pretzel Ring Dip Recipe by Tasty image

Here's what you need: pizza dough, water, baking soda, egg, salt, cream cheese, shredded cheddar cheese, sour cream, cayenne pepper, garlic powder

Provided by Jody Duits

Categories     Snacks

Yield 12 servings

Number Of Ingredients 10

32 oz pizza dough
5 cups water
¼ cup baking soda
1 egg
salt, to taste
8 oz cream cheese
2 cups shredded cheddar cheese
½ cup sour cream
¼ teaspoon cayenne pepper
2 teaspoons garlic powder

Steps:

  • Preheat the oven to 425°F (220°C).
  • Cut pizza dough into 12 portions. Roll into balls.
  • Boil water and add baking soda.
  • NOTE: Make sure your pot is narrow enough that the water level covers the dough balls and make sure there's enough room left in the pot that it won't boil over when the baking soda is added.
  • Place dough balls in the pot, boiling for 20-30 seconds in batches.
  • Line a 10" (25 cm) skillet with the dough balls, making a ring along the outside edge.
  • Scramble the egg and brush the dough balls with egg wash. Top with salt, to taste.
  • Par-bake the dough for 15 minutes.
  • While the dough is baking, combine the cream cheese, 1½ cups (150 g) of cheddar, sour cream, cayenne pepper, and garlic powder until smooth.
  • Fill the center of the dip ring with the cheese dip. Top the dip and the dough balls with the remaining cheddar.
  • Bake for an additional 10-15 minutes (or until the pretzel balls have browned and the dip has fully melted).
  • Allow to cool before serving.
  • Enjoy!

Nutrition Facts : Calories 357 calories, Carbohydrate 35 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 2 grams

PRETZEL CHEESE DIP



Pretzel Cheese Dip image

Awesome cheese dip. My grandma makes this around the holidays and it's gone in minutes. I make this for football games, parties and whenever it is requested. My husband loves it so much he spreads it on sandwiches instead of mayo. Hope you enjoy!

Provided by J92839

Categories     Spreads

Time 10m

Yield 1 BATCH

Number Of Ingredients 6

1 (5 ounce) jar kraft old English cheese
1 (16 ounce) jar kraft roka blue cheese
1 (8 ounce) package Philadelphia Cream Cheese
3 -5 dashes garlic powder
3 -5 dashes of chopped onions (I prefer the dried kind, but you can use fresh)
1 (15 ounce) package pretzels (I prefer the sticks)

Steps:

  • Let cheeses come to room temperature.
  • Using a mixing bowl, combine all cheese and mix with electric mixer until creamy.
  • Add garlic and onion a little at a time to taste.
  • Refrigerate to chill and serve with pretzels.

Nutrition Facts : Calories 4028.5, Fat 220.7, SaturatedFat 136.7, Cholesterol 589.7, Sodium 12815.3, Carbohydrate 360.1, Fiber 13.1, Sugar 15.1, Protein 158.9

EASY CHEESY PRETZEL DIP



Easy Cheesy Pretzel Dip image

I was craving soft pretzels and cheese when I thought this one up. First I tried just melting some American cheese--that didn't work, but after a few trial and errors I came up with this easy cheese dip with simple household ingredients.

Provided by Molly 6

Categories     Cheese

Time 10m

Yield 2 cups

Number Of Ingredients 6

2 tablespoons butter
1 tablespoon cornstarch
1 cup milk
1/4 teaspoon salt
7 slices American cheese
1 teaspoon mustard

Steps:

  • In a medium sauce pan over medium heat melt butter, then add cornstarch.
  • Slowly pour in the milk. Stir continually until milk thickens.
  • Once it has thickened add salt and American cheese. Continue stirring until cheese has melted.
  • Once cheese has melted add mustard to mixture.
  • Serve with soft or hard pretzels and enjoy.

Nutrition Facts : Calories 443.1, Fat 34.3, SaturatedFat 21.5, Cholesterol 95.2, Sodium 1179.5, Carbohydrate 15.7, Fiber 0.1, Sugar 0.1, Protein 18.9

BEER CHEESE PRETZEL DIP



Beer Cheese Pretzel Dip image

This is a GREAT alternative to chips and dip. I take this everywhere and always get asked for the recipe. It is awesome! It is best served with mini-twist pretzels, but it's also great with veggies.

Provided by SQUASHBLOSSOMGIRL

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 1h10m

Yield 56

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package dry ranch salad dressing mix
2 cups shredded Cheddar cheese
½ cup beer, or as needed
seasoned salt to taste
cayenne pepper to taste

Steps:

  • In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.

Nutrition Facts : Calories 46.4 calories, Carbohydrate 0.6 g, Cholesterol 13 mg, Fat 4.1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 87.9 mg

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