How To Make Pretzels And Beer Cheese Spread
Made with cheddar, Worcestershire sauce, mustard, and a blend of spices, this beer cheese spread makes a perfect snack pair with salted pretzels.
Serves:
Ingredients
For the Beer Cheese:
- 4cupscheddar cheese,shredded
- 1clovegarlic,grated
- 1½tbspWorcestershire sauce
- 1½tspwhole grain mustard
- ½tspsweet paprika
- ¼tspcayenne pepper,plus more to taste
- 1pinchfine sea salt
- 1pinchfreshly ground black pepper
- ¾cupbeer,ale or lager, at room temperature
For the Pretzels:
- 4cupspretzel stick
- 2tbspunsalted butter
- 2½tspWorcestershire sauce
- 1tbspwhite sesame seed
- ½tspgarlic powder
- ½tsponion powder
- 1pinchfine sea salt
- 1pinchfreshly ground black pepper
Instructions
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Preheat oven to 300 degrees F.
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In a large bowl, whisk together the melted butter, Worcestershire sauce, sesame seeds, garlic powder, onion powder, sesame seeds, salt, and black pepper.
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Add the pretzels and toss to coat. Transfer to a baking sheet and spread evenly.
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Bake for 10 to 15 minutes until the pretzels are crisp and the seeds golden, stirring often. Set aside to cool completely.
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In a food processor combine the cheese, garlic, Worcestershire sauce, mustard, paprika, cayenne pepper, salt, and black pepper, and pulse to combine.
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With the processor running, slowly pour in the beer, blending until the mixture is smooth and spreadable. Season with salt, pepper, and cayenne to taste.
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Transfer the beer cheese to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
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Serve beer cheese with pretzels. Enjoy!
Nutrition
- Calories: 995.13kcal
- Fat: 38.82g
- Saturated Fat: 20.17g
- Trans Fat: 1.20g
- Monounsaturated Fat: 9.82g
- Polyunsaturated Fat: 3.69g
- Carbohydrates: 124.68g
- Fiber: 5.47g
- Sugar: 4.28g
- Protein: 36.77g
- Cholesterol: 99.94mg
- Sodium: 2499.72mg
- Calcium: 661.80mg
- Potassium: 484.64mg
- Iron: 7.69mg
- Vitamin A: 270.50µg
- Vitamin C: 4.27mg
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