Oktoberfest Pretzels With Spicy Tomato Beer Cheese
6Oktoberfest Pretzels With Spicy Tomato Beer CheeseServes 6
1010 Mins 15 Mins 25 Mins
- 3 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 1 cup whole milk
- 2/3 cup beer
- 1 tsp. Worcestershire sauce
- 1 Tbsp. Dijon mustard
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. freshly cracked black pepper
- 2 cups sharp cheddar cheese, shredded
- 1 pack Angel Sweet® tomatoes
- 3-4 Yowzers!™ red chili peppers
- Baked pretzels, for serving (store-bought, frozen)
- Heat butter in a large saucepan over medium heat. Add the flour and whisk until combined and cooked through, about 1 minute.
- In a blender, combine milk, mustard, garlic powder, paprika, salt, black pepper, Angel Sweet® tomatoes, and Yowzers!™ and blend until pureed, leaving small chunks of tomatoes and pepper, if desired.
- To the saucepan, add the liquid mixture slowly, whisking until everything is combined. Stirring constantly, cook until mixture has thickened slightly, about 3-5 minutes. Add in sharp cheddar cheese and whisk until smooth.
- Taste for seasoning and remove from heat. Serve warm alongside pretzels.
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