Here’s the 2nd recipe I made from The Deen Bros. Cookbook — Recipes from the Road. I had all the ingredients in the house and was wanting to make a cheese sauce to dip my soft pretzels in. (I’ve made soft pretzels before, but bought a box from GFS a bit ago, a great quick snack for the family!) I would use less cream cheese and sour cream next time. I think it over-powered the cheddar cheese taste. I also omitted the mustard and hot pepper sauce. I’m not a huge fan of those ingredients, but last time I heated up some of the sauce to go with my pretzel, I added a bit of the pepper sauce and mustard and it added a nice tang. I wouldn’t omit them the next time I make the sauce, one reason to follow a recipe to the T the first time you make it and the adjust after that. Those ingredients I think helped bring out the cheddar flavor and lighten the cream cheese/sour cream flavor a bit.
Cheesy Pretzel Dipping Sauce
1/2 cup milk
2 T unsalted butter
8 oz sharp cheddar cheese, shredded (about 2 cups)
4 oz cream cheese, softened
1/4 cup sour cream
1 tsp prepared deli-style mustard
1/8 tsp bottled hot pepper sauce or more to taste
Salt and freshly ground black pepper
In a large saucepan, bring the milk and butter to a boil; reduce heat. Add cheddar cheese; whisk until smooth. Remove from heat. Add cream cheese, sour cream, mustard, and hot sauce; whisk until smooth. Season to taste with salt and pepper. Transfer sauce to serving dish. Serve sauce warm with pretzels. If the sauce starts to cool and firm up, heat it in the microwave on low power, stirring frequently.
Recipe from The Deen Bros. Cookbook — Recipes from the Road