Fall is here on the prairies but rather than fall leaves we’re dealing with falling snow…brrr. As it happened, it was a snowy day and I was happy to stay inside to keep cozy warm and enjoy some delicious comfort food, Beer Cheese with Pretzels to be exact. I mean, cheese and bread; you cannot go wrong with that.
The only problem I had was, I made the beer cheese with a little too many jalapeños (2) which quickly set my mouth on fire but if you’re like my dad, that’s a good thing. My cheesy homemade pretzels go perfectly with this beer cheese but it’s so easy and delicious, I wouldn’t blame you if you wanted to pour it nachos or pasta. You know you want to.
I originally had this beer cheese when I was in Emerald Coast, Florida at the Ft. Walton Beach Four Points Sheraton in the lobby bar. I was lucky to snag the recipe from the chef at the hotel; I didn’t get the exact measurements but I figured it out by taste and what resulted was pure yumminess.
I was nearly eating out of the bowl by the spoon. Obviously that wouldn’t be the healthiest choice but it’s just so good; it’s hard to resist. Clearly I am not the perfect pretzel maker but what lacks in design makes up for it in taste. Both recipes are easy and quick to make, perfect for a weekend snack or appetizer.
If you like this recipe, let me know your thoughts in the comments below. Please check out my other recipes and I’d love if you’d pin it for later on Pinterest or follow along for other great recipes on Facebook, Twitter and Instagram.
- 1 can Cheddar Cream condensed soup
- ½ bottle dark beer
- 1 jalapeno, de-veined/de-seeded and diced (optional)
- ½ tsp onion powder
- ½ tsp garlic powder
- In a small saucepan, put all ingredients and heat on medium heat.
- Bring to a boil while stirring, mixing until smooth.
- Reduce heat and simmer uncovered for 10 minutes, stirring every couple minutes to avoid burning.
- Remove from heat and let stand for 5-10 minutes or until thickened before serving with pretzels.