By allowing ads to appear on this site, you support the local businesses who, in turn, support great journalism.
Cheesy beer dip with hot pretzels
0125DIP-CHEESY
This November 2016 photo shows soft pretzels with hot Cheddar cheese beer dip in New York. This dish is from a recipe by Katie Workman. - photo by Sarah E Crowder

2 (13-ounce) boxes of frozen hot soft pretzels, 12 pretzels in all

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

3/4 cup milk, preferably whole

3/4 cup good beer

2 teaspoons brown mustard

Sriracha or other hot sauce to taste

4 ounces cream cheese, cut into pieces

2 cups shredded sharp cheddar

Coarse or kosher salt and freshly ground pepper to taste

Prepare the pretzels according to package directions.

Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 2 minutes.

Slowly whisk in the milk and beer, then increase the heat to medium-high and bring the mixture to a simmer. Add the mustard and Sriracha and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.

Whisk in the cream cheese until it’s melted. Add the cheddar cheese in several batches, whisking until each batch has melted before adding the next.

Serve hot, with hot pretzels.

From start to finish, the recipe takes 15 minutes and serves 12.

Source: Katie Workman

Regional events