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Under 30 min

Pretzels And Beer Cheese Spread

by Chris Salicrup


for 6 servings

Beer Cheese

  • 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


  1. Preheat oven to 300°F (150˚C).
  2. In a large bowl, whisk together the melted butter, Worcestershire sauce, sesame seeds, garlic powder, onion powder, sesame seeds, salt, and black pepper.
  3. Add the pretzels and toss to coat. Transfer to a baking sheet and spread evenly.
  4. Bake until the pretzels are crisp and the seeds golden, stirring often, 10-15 minutes. Set aside to cool completely.
  5. In a food processor combine the cheese, garlic, Worcestershire sauce, mustard, paprika, cayenne pepper, salt, and black pepper, and pulse to combine.
  6. 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.
  7. Transfer the beer cheese to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
  8. Serve beer cheese with pretzels.
  9. Enjoy!
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