Ingredients
6
6 servings
- •4 cups shredded cheddar cheese
- •1 clove garlic, grated
- •1 ½ tablespoons worcestershire sauce
- •1 ½ teaspoons whole grain mustard
- •½ teaspoon sweet paprika
- •¼ teaspoon cayenne pepper, plus more to taste
- •1 pinch fine sea salt
- •1 pinch freshly ground black pepper
- •¾ cup beer, ale or lager, at room temperature
- •4 cups pretzel stick
- •2 tablespoons unsalted butter
- •2 ½ teaspoons worcestershire sauce
- •1 tablespoon white sesame seed
- •½ teaspoon garlic powder
- •½ teaspoon onion powder
- •1 pinch fine sea salt
- •1 pinch freshly ground black pepper
Instructions
- Preheat oven to 300°F (150˚C).
- In a large bowl, whisk together the melted butter, Worcestershire sauce, sesame seeds, garlic powder, onion powder, sesame seeds, salt, and black pepper.
- Add the pretzels and toss to coat. Transfer to a baking sheet and spread evenly.
- Bake until the pretzels are crisp and the seeds golden, stirring often, 10-15 minutes. Set aside to cool completely.
- In a food processor combine the cheese, garlic, Worcestershire sauce, mustard, paprika, cayenne pepper, salt, and black pepper, and pulse to combine.
- With the processor running, slowly pour in the beer, blending until the mixture is smooth and spreadable. Season with salt, pepper, and cayenne to taste.
- Transfer the beer cheese to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
- Serve beer cheese with pretzels.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 553
- Carbohydrate: 44g
- Fat: 30g
- Fiber: 2g
- Protein: 22g
- Sugar: 2g
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