Savory Pretzel Dip (Printable)
Creamy blend of sharp cheddar, Dijon mustard, and spices creates the perfect tangy dip for warm pretzels.
# Ingredient List:
→ Dairy
01 - 1 cup (8 oz) cream cheese, softened to room temperature
02 - 1 cup (4 oz) sharp cheddar cheese, freshly grated
03 - 2 tablespoons sour cream
→ Condiments & Spices
04 - 2 tablespoons Dijon mustard
05 - 1 tablespoon mayonnaise
06 - 1 teaspoon Worcestershire sauce
07 - 1 teaspoon garlic powder
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon freshly ground black pepper
10 - ¼ teaspoon cayenne pepper, optional
→ Garnish
11 - 2 tablespoons fresh chives, finely chopped
# How to Make:
01 - Place the softened cream cheese, shredded cheddar, and sour cream in a medium mixing bowl. Beat with a hand mixer or stir vigorously until completely smooth and no lumps remain.
02 - Pour in the Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, smoked paprika, black pepper, and cayenne pepper if using. Mix until all seasonings are evenly distributed throughout the cheese mixture.
03 - Taste the dip and add more salt, pepper, or cayenne as desired. Remember the cheddar already provides saltiness, so adjust accordingly.
04 - Spoon the dip into a decorative serving bowl. Sprinkle the chopped chives evenly over the top for color and mild onion flavor.
05 - Serve immediately alongside warm soft pretzels. If preparing ahead, cover tightly and refrigerate. Allow refrigerated dip to sit at room temperature for 10 minutes before serving to regain ideal spreading consistency.
# Expert Tips:
01 -
- It comes together in literally ten minutes with zero cooking required if your cream cheese is soft.
- The combination of sharp cheddar and Dijon creates this addictive tang that makes people embarrassingly lick the bowl.
02 -
- Cold cream cheese will leave you with weird lumps that no amount of stirring can fix so plan ahead.
- The flavors actually deepen and improve after a few hours in the refrigerator.
03 -
- A hand mixer or food processor makes this incredibly smooth if you care about that sort of thing.
- Grate the cheese while it is still slightly cold for cleaner shreds that blend in better.