Savory Pretzel Dip (Printable)
Creamy, tangy cheddar dip with Dijon mustard and garlic, perfect for soft pretzels and party snacking.
# What You'll Need:
→ Dairy
01 - 1 cup cream cheese, softened
02 - 1 cup sharp cheddar cheese, shredded
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 black pepper
10 - ¼ teaspoon cayenne pepper (optional)
→ Garnish
11 - 2 tablespoons chopped chives or green onions
# How to Make It:
01 - Combine softened cream cheese, shredded cheddar, and sour cream in a medium mixing bowl. Mix until completely smooth and creamy, ensuring no lumps remain.
02 - Add Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, smoked paprika, black pepper, and cayenne pepper if using. Stir thoroughly until all seasonings are fully incorporated into the cheese mixture.
03 - Taste the dip and adjust seasoning as needed. Add more black pepper or cayenne for additional heat if desired.
04 - Transfer the dip to a serving bowl. Sprinkle chopped chives or green onions evenly over the top as a garnish.
05 - Serve immediately with warm soft pretzels. Alternatively, cover and refrigerate until ready to serve. If chilled, allow to sit at room temperature for 10 minutes before serving to soften slightly.
# Expert Suggestions:
01 -
- It comes together in fifteen minutes flat but tastes like something that simmered all afternoon
- The sharp cheddar and Dijon combination hits that perfect sweet spot between tangy and indulgent
02 -
- This dip thickens up in the fridge, so either serve it right away or let it sit on the counter for ten minutes before guests arrive
- Hand-mixing leaves a slightly chunkier texture that I prefer, but a food processor creates this ultra-smooth consistency that feels restaurant-quality
03 -
- Grate your cheese while it's cold, then let it come to room temperature before mixing
- Room temperature dip coats pretzels evenly instead of sliding off in sad little clumps