OMG Pretzel Dip Recipe

I made a Pretzel Dip with a clever flavor twist that serves as a versatile Dip With Pretzels, chips, crackers, or toasted bread and uses fewer pantry staples than you might expect.

I’ve been making this OMG Pretzel Dip so much lately I swear people show up early just to dip first. It’s creamy, cheesy and weirdly addictive, the kind of thing you pretend you’re only trying once.

I fold in softened cream cheese with heaps of sharp cheddar so every scoop pulls into gooey strings, and a few green onions give it a little kick. It shines as a Dip With Pretzels but chips or toasted bread work too, youll see.

Let it chill a few hours so the flavors marry, then try not to eat the whole bowl yourself, it’s basically impossible.

Ingredients

• cream cheese: ultra creamy, adds richness and tang.

  high fat, some protein, low fibre.

• sharp cheddar: bold cheesy flavor, lots of protein and calcium, high in saturated fat.
• sour cream: tangy, smooth.

  adds creaminess and slight acidity, some calcium and fat.
• bacon: smoky savory crunch, boosts flavor.

  mostly fat and protein, salty though.

• green onions: fresh onion bite, adds color, low calorie, provides some fiber.
• garlic: sharp aromatic punch, may aid health, tiny in calories, big flavor.
• Worcestershire and Dijon: umami and tang, deepen flavor, only tiny calories.

Ingredient Quantities

• 8 oz (1 package) cream cheese, softened to room temp
• 1/2 cup sour cream
• 1/4 cup mayonnaise (optional, but makes it super creamy)
• 2 cups sharp cheddar, freshly shredded
• 1/4 cup grated Parmesan
• 2 green onions, thinly sliced (plus a bit more for garnish)
• 2 cloves garlic, minced or 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika or regular paprika
• Salt and freshly ground black pepper, to taste
• 4 slices bacon, cooked and crumbled (optional but so good)
• 1 tbsp chopped fresh chives or parsley for garnish

How to Make this

1. Soften the cream cheese to room temp while you prep everything else; cook the bacon until crispy, crumble it, shred the cheddar and grate the Parmesan, thinly slice the green onions and mince the garlic (or measure the garlic powder).

2. In a large bowl beat the softened cream cheese until smooth, then add the sour cream and the mayo if you want it extra creamy, and mix until combined.

3. Stir in the Worcestershire sauce, Dijon mustard, minced garlic or garlic powder, onion powder, smoked or regular paprika, and season with salt and freshly ground black pepper; taste and tweak seasoning.

4. Fold in the freshly shredded sharp cheddar and grated Parmesan until evenly distributed; freshly shredded gives the best melty texture so do that if you can.

5. Fold in most of the sliced green onions and about three quarters of the crumbled bacon, reserving some for garnish.

6. Transfer the dip to a serving bowl and smooth the top with a spatula.

7. Garnish with the reserved green onions, the rest of the bacon, and the chopped chives or parsley, plus a little extra paprika for color.

8. Chill the dip in the fridge at least 2 to 4 hours so the flavors marry together; if you’re rushed, put the bowl in an ice bath or carefully pop it in the freezer for 20 to 30 minutes but check it so it doesn’t freeze.

9. Bring the dip to the table with soft pretzels, pretzel chips, crackers or toasted bread slices; it’s best served slightly chilled to room temp, and leftovers keep in the fridge for a few days.

Equipment Needed

1. large mixing bowl, to beat the cream cheese until smooth
2. electric hand mixer or a whisk, if you wanna skip the arm workout
3. rubber spatula for scraping the bowl and smoothing the top
4. box grater for shredding the sharp cheddar and grating the Parmesan
5. chef’s knife and cutting board to thinly slice green onions and chop chives
6. skillet or frying pan to cook bacon until crispy
7. measuring cups and spoons for sour cream, mayo and the spices
8. serving bowl plus a small spreader or spoon to bring it to the table

FAQ

OMG Pretzel Dip Recipe Substitutions and Variations

• Cream cheese: swap with Neufchatel (same texture but lighter), mascarpone (richer and silkier), or thick strained Greek yogurt — drain well so the dip isnt runny.
• Sour cream: use plain Greek yogurt 1 to 1 for tang and creaminess, crème fraîche for a richer smoother taste, or a few tablespoons of buttermilk if you want a little tang but use less since it’s thinner.
• Sharp cheddar: try Colby Jack for a milder melt, Gruyere for extra gooeyness and nutty flavor, or Pepper Jack if you want a little spicy kick.
• Bacon: swap with crisped pancetta or prosciutto, smoked tempeh or store bought coconut bacon for a vegetarian option, or toss in toasted sunflower seeds or chopped roasted almonds for salty crunch.

Pro Tips

1) Soften the cream cheese right, not kinda soft. Cube it and give it short 5 to 8 second pulses in the microwave or pop the sealed pack in warm water for 10 to 15 minutes, then beat it smooth in a mixer or food processor. But dont overdo it once you add the cheddar or the mix can turn runny, so stop as soon as its even and creamy.

2) Always shred your own cheddar and grate the parm from a block. Pre-shredded cheese has weird anti clump stuff that makes the texture grainy, and freshly shredded cheese folds in way nicer. If the cheese seems wet, blot it on a paper towel so the dip doesnt get watery.

3) Make the bacon extra crispy and dry it well on paper towels before adding, that way it stays crunchy instead of going soggy and greasy. Reserve most for folding in and keep some on top for garnish, that contrast in texture makes the dip taste way better.

4) Chill long enough for flavors to marry, but bring it out 20 to 30 minutes before serving so it isnt stone cold, tastes brighter at room temp. If you need it faster, use an ice bath or a quick blast in the freezer but check it often so it doesnt start freezing.