Easy Pretzel Cheese Dip in the Slow Cooker
This isn’t your average concession-stand cheese dip! With real shredded cheese, whip up the best pretzel cheese dip recipe for gameday or entertaining - with no processed ingredients! Warm up some soft, salty pretzels and savor every bite of this oh-so-cheesy goodness.
Servings 6
Calories 457kcal
Equipment
- Slow Cooker
Ingredients
- 1½ cups shredded sharp cheddar cheese
- 1½ cups shredded smoked Gouda cheese
- 2 tablespoons cornstarch
- ¾ cup whole milk
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- Soft warm pretzels for dipping
Instructions
- Toss cheeses with cornstarch in a large bowl to help thicken and prevent clumping
- Add all ingredients to a small (2-4 quart) slow cooker, and stir to combine
- Cover and cook on low for 1 to 1 1/2 hours, stirring every 20-30 minutes, until cheese is melted and smooth
- Once fully melted, switch to warm setting for serving and stir occasionally
- If needed, thin dip with a splash of warm milk or cream
Notes
- Store leftover cooled cheese dip in an airtight container in the fridge for up to 4 days.
- Reheat the dip over low heat on the stovetop or in the microwave in short intervals, stirring often.
- Add a splash of milk or cream to loosen the dip if it is too thick. If it is too thin, cook it a little longer.
- Shred your own cheese for the best melting.
- Once the cheese is melted and smooth, switch the slow cooker to warm and stir occasionally. The cheese dip can remain on the warm setting for 1 to 2 hours.
- To reduce condensation and prevent the sauce from thinning, keep the lid slightly ajar while serving.
Nutrition
Calories: 457kcal | Carbohydrates: 7g | Protein: 23g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 133mg | Sodium: 698mg | Potassium: 174mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1144IU | Vitamin C: 0.2mg | Calcium: 672mg | Iron: 0.3mg