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Recipe Ingredients

Soft Pretzels

  • 1 package of frozen soft pretzels
Sweet Hot Mustard Dip
  • ½ C brown mustard
  • 2 T corn syrup
  • 4 t mustard powder
  • 1½ vinegar
  • 1 t soy
  • 1½ t sugar
  • ¼ t cayenne
Creamy Tex Mex Dip
  • 16 oz Daisy sour cream
  • 1 t dill
  • 2 t dried parsley
  • ½ t garlic powder
  • ½ t onion powder
  • ½ t kosher salt
  • ½ C salsa
  • ½ C Land o Lake sharp cheddar shredded cheese
Warm Beer Cheese Dip
  • 2 Tbs. unsalted butter
  • 3 Tbs. all-purpose flour
  • ½ cup milk
  • ¾ cup dark beer
  • 1 tsp. dry mustard
  • 2 tsp. Worcestershire sauce
  • Hot sauce, to taste
  • 12 oz Land O Lakes. sharp cheddar cheese, grated
  • Kosher salt and freshly ground pepper, to taste

Recipe Directions

For soft pretzels:
  • Follow heating directions on packaging.
For Sweet Hot Mustard Dip and Creamy Tex Mex Dip:
  • Combine ingredients for each dip in separate bowls.
For beer cheese:
  • In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.
  • Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted before adding more. Season with salt and pepper.

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