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.
