Save It A creamy, savory dip featuring robust cheeses and German beer, perfect for pretzels and sharing at gatherings.
I first made this dip for a fall gathering when friends brought homemade soft pretzels. The combination was an instant hit and now it's a staple for Oktoberfest festivities at our house.
Ingredients
- Whole milk: 1 cup (240 ml)
- Cream cheese: 8 oz (225 g), softened
- Sharp cheddar cheese: 1 cup (115 g), shredded
- Swiss or Emmental cheese: 1 cup (115 g), shredded
- German lager or wheat beer: 2/3 cup (160 ml)
- Dijon mustard: 2 tsp
- Worcestershire sauce: 1 tsp
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Paprika: 1/4 tsp
- Ground black pepper: 1/4 tsp
- Cayenne pepper (optional): Pinch
- Cornstarch: 1 tbsp
- Cold water: 2 tbsp
- Chives or green onions: 2 tbsp, chopped (optional, for topping)
- Pretzel salt: For garnish (optional)
Instructions
- Warm beer and milk:
- In a medium saucepan over medium heat, add the beer and milk. Bring just to a gentle simmer.
- Melt cream cheese:
- Add the cream cheese, whisking until smooth and melted.
- Add shredded cheeses:
- Gradually add the cheddar and Swiss cheeses, stirring constantly until melted and fully combined.
- Mix in flavorings:
- Stir in Dijon mustard, Worcestershire sauce, garlic powder, onion powder, paprika, black pepper, and cayenne if using.
- Thicken the dip:
- In a small bowl, mix cornstarch and cold water to create a slurry. Slowly whisk slurry into cheese mixture, stirring until thickened (about 1–2 minutes).
- Finish and serve:
- Remove from heat. Transfer to serving bowl, sprinkle with chives and pretzel salt if desired. Serve warm with soft pretzels, rye bread or vegetables.
Save It My kids love dipping warm pretzels into this as a special treat, and even our vegetarian guests can enjoy it. It's a crowd-pleasing snack everyone asks for again!
Serving Suggestions
Serve the dip in a warm ceramic bowl for best texture. Offer alongside soft pretzels, slices of rye bread, or fresh-cut vegetables like radishes, carrots, and bell peppers.
Storing and Reheating
Leftovers keep in an airtight container in the refrigerator up to 3 days. Gently reheat on the stovetop, stirring until smooth, and add a splash of milk if needed.
Flavor Variations
Try adding cooked bacon bits for a smoky touch or swap in smoked cheeses for extra depth. A sprinkle of caraway seeds brings an authentic Bavarian twist.
Save It This dip is simple to make yet packs tons of flavor. Enjoy it warm and melty with your favorite dippers for an authentic German snack experience.
Recipe FAQs
- → Can I use a different type of beer?
Yes, you can substitute German lager with wheat beer or any mild, light-bodied beer for a similar flavor.
- → Are there vegetarian alternatives for Worcestershire sauce?
Absolutely, use vegan Worcestershire or a dash of soy sauce to maintain flavor while keeping the dip vegetarian.
- → Which cheeses work best for this preparation?
Sharp cheddar and Swiss or Emmental are ideal, but smoked cheese adds a more pronounced, hearty taste.
- → How do I make it kid-friendly?
You can use non-alcoholic beer or simply omit it, substituting with more milk for a gentle flavor.
- → What dipping options pair well with this preparation?
Soft pretzels, rye bread, and fresh vegetables provide excellent contrast to the creamy, savory dip.
- → How do I thicken the dip without cornstarch?
Try using flour in place of cornstarch, or simmer longer until the mixture naturally thickens.