Beer Cheese Dip in Pretzel Bread Bowls

Warm Beer Cheese Dip in individual pretzel bread bowls. A crowd pleasing appetizer recipe for any party! Perfect football party food.
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 -16
Author: Amy Locurto


  • 2 Tbsp. unsalted butter
  • 3 Tbsp. all-purpose flour
  • 3/4 cup milk divided
  • 3/4 cup beer divided
  • 1 tsp. Dijon mustard
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 3 cups shredded extra sharp cheddar cheese
  • 12-16 pretzel bread rolls
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  • In a medium sauce pan over medium heat melt the better. Whisk in the flour.
  • Take the pan off of the heat and whisk in 2 tablespoons of the milk until smooth. Then whisk in 2 more tablespoons. Add 1/4 cup of the milk and whisk that until smooth followed by the final 1/4 cup of milk.
  • Stir in 1/2 cup of the beer, dijon, garlic powder, salt and cayenne. Return the pan to medium heat and stir until thick and bubbling, about 2-3 minutes. Remove from heat.
  • Add the cheese one big handful at a time, whisking after each addition to melt it in. Taste and add more garlic, salt and cayenne if desired. I also add more beer if needed to thin it our a bit. You can also do this later if it becomes to think as it cools. Garnish with a pinch more of cayenne on the top to add a little more spice.
  • Cut a hole out of the top of each of your pretzel rolls. Pull some of the bread out to give you a nice amount of space for filling them up with the hot beer cheese dip.
  • Serve the pretzel bowls filled with beer cheese dip on a platter and sprinkle the extra bread around the bowl for dipping.


Any kind of beer will do, however we like to use an Amber Beer.
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