Beer Cheese with Pretzels
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.
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- 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.