Jump to recipe

If you are wanting a quick and easy app to put out this Sunday (Super Bowl Sunday) or for any party for that matter, this is a great option! It is delicious! If you are a fondue lover, this recipe is for you! It tastes just like fondue and it is so creamy and delicious. Growing up I used to want to go eat at the melting pot on all of my birthdays! I absolutely loved cooking my own food and all the dips- go figure. It pairs well with these pretzel bites, broccoli, carrots, granny smith apples. Honestly, anything you would pair with fondue you can pair with this dip! It is so GOOD!

Equipment for this recipe:

• Crockpot (to keep warm)
• Saucepan
• Fork

Ingredients for this recipe:

Ingredients for Pretzel Bites:

• Yeast
• Brown Sugar
• Lukewarm Water
• Flour
• Baking Soda
• Salt

Ingredients for Beer Cheese Dip:

• Olive Oil
• Garlic Cloves
• Dijon Mustard
• Worcestershire Sauce
• Beer (Lager is best, I used Coors Banquet)
• Heavy Cream
• Cheddar Cheese
• Swiss Cheese
• Italian Seasoning
• Pepper

Making the pretzel bites:

Step 1: Mix Yeast

In a mixing bowl, mix the yeast, sugar and lukewarm water and let in set for 2 minutes. Stir to activate the yeast.

Step 2: Add in Flour & Rise

Mix in your flour. If your dough still appears to sticky, add a tablespoon more of flour in at a time until your dough is no longer sticky. Do not knead the dough. Cover the dough and let it rise for 20 minutes or until it doubles in size.

Step 3: Roll into dough balls & dip in baking soda resolution

Roll out small 1 inch round dough balls. This recipe will make about 30-40 dough balls. In a small bowl, mix baking soda in warm water. Dip each dough ball in the baking soda water. Place the dough balls on a parchment paper lined cookie sheet. Sprinkle the dough balls with coarse salt.

Step 4: Cook in the oven

Preheat the oven to 350º. Cook the dough balls for 6-8 minutes. Once they are done, take them out and serve alongside the cheese dip.

Making the dip:

Step 1: Saute your Garlic & Dijon

In a saucepan, add your olive oil, minced garlic, and dijon mustard and sauté over medium high heat for 1 minute. Stir continuously and make sure you don’t burn your garlic.

Step 2: Cook your beer down

Next, slowly pour in your beer. Simmer the beer for 3-4 minutes on medium high heat. Then, add in worcestershire sauce and continue simmering for another minute.

Step 3: Add in your dairy

Then, turn off the heat and add in your heavy cream and stir. Add in your shredded cheddar cheese and swiss cheese and stir with a fork until it is completely melted and incorporated.

Step 4: Season your dip & put it in a warmer

Add in the italian seasoning and pepper. Taste your dip and add more of what you need. Pour your cheese dip into a crockpot and put the crockpot on warm to keep the dip warm as it is being served.

Other Dippers:

Think of this dip as a cheese fondue style dip. Whatever you would dip in a fondue, you can dip in this cheese dip. I love bread, broccoli, and kind of pretzel, carrots, granny smith apples, snap peas, tortilla chips, wheat thins. Literally anything! So delicious!