Cheesy Beer Dip, pretzels a cut above average snacks

It is easy enough to put out bag after bag of chips during a Sunday football-watching party, or any other gathering for that matter. And it's not much harder to go the extra step and put those chips into an actual bowl ... you know, if you're feeling classy.

But how about making a 15-minute snack that will have the crowds calling your name from the stands (or, in all likelihood, from the couch)?

If you have a big crowd and want to make a larger batch of pretzels, double the dip recipe and keep it warm in a slow cooker. It can also be gently reheated over low heat in a saucepan if it starts to thicken up too much.

Cheesy Beer Dip With Hot Pretzels

2 (13-ounce) boxes of frozen soft pretzels, 12 pretzels in all

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

3/4 cup whole milk

¾ cup good beer

2 teaspoons brown mustard

Sriracha or other hot sauce to taste

4 ounces cream cheese, cut into pieces

2 cups shredded sharp cheddar

Coarse or kosher salt and freshly ground pepper to taste

Prepare the pretzels according to package directions.

Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 2 minutes. Slowly whisk in the milk and beer, then increase the heat to medium-high and bring the mixture to a simmer. Add the mustard and Sriracha and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.

Whisk in the cream cheese until it's melted, then add the cheddar cheese in several batches, whisking until each batch has melted before adding the next. Serve hot, with hot pretzels.

Makes 12 servings.

Food on 02/01/2017

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