Tomatillo Beer Cheese Dip Recipe

Make the dough

In a large bowl, whisk together 3 cups flour, 2 tsp instant yeast, 1 tbsp sugar and 1 tsp salt. Add 1 1/4 cups lukewarm water and 2 tbsp melted butter. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium for 5–6 minutes.

Lightly oil a bowl with 1 tsp vegetable oil, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 60 minutes.

Shape the bites

Punch down the dough and turn out onto a work surface. Divide into 12 equal pieces, roll each into a 10–12 inch rope, then cut each rope into 1-inch pieces to make bite-sized pieces (about 48–60 bites).

Prepare the baking soda bath

Preheat oven to 450°F (230°C). In a wide shallow pan, bring 8 cups water to a simmer and stir in 3 tbsp baking soda until dissolved. Working in batches, gently drop pretzel bites into the simmering baking soda bath for 20–30 seconds, then transfer to a parchment-lined baking sheet using a slotted spoon.

Sprinkle the bites lightly with 1 tsp coarse kosher salt. Bake in the preheated oven for 10–12 minutes, rotating the sheet halfway, until deep golden brown. Remove and cool on a rack briefly before serving.

Roast tomatillos, jalapeño and garlic

Preheat broiler to high (or grill to high). On a rimmed baking sheet, toss 8 oz husked tomatillos, 1 jalapeño (halved and seeded if desired) and 4 garlic cloves with 2 tsp olive oil. Broil or grill 6–8 inches from heat, turning once, until charred in spots and softened, about 6–8 minutes total. Remove and let cool slightly.

Purée the roasted vegetables

Place the roasted tomatillos, jalapeño and garlic in a blender or food processor with 1.5 tbsp fresh lime juice and 2 tbsp chopped cilantro. Puree until mostly smooth. Taste and adjust salt if needed.

Make the roux and thin with beer

In a medium heavy-bottomed saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp flour and cook, whisking constantly, for 1–2 minutes until fragrant and slightly nutty but not browned. Gradually whisk in 1 cup room-temperature lager beer, then 1/2 cup whole milk, whisking continuously to a smooth sauce. Bring to a gentle simmer to thicken for 2–3 minutes.

Add cheeses and seasonings

Reduce heat to low. Add 2 cups shredded sharp cheddar, 1 cup shredded Monterey Jack and 2 oz softened cream cheese in small handfuls, stirring until melted and smooth before adding more. Stir in 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1 tsp salt and 1/4 tsp black pepper. If the sauce is too thick, add up to 2 tbsp additional milk or beer, 1 tbsp at a time, to reach desired dipping consistency.

Combine with tomatillo purée

Stir the tomatillo-jalapeño purée into the cheese sauce until fully incorporated and uniform in color. Heat through on low for 1–2 minutes, stirring, to meld flavors. Taste and adjust seasoning: more lime juice for brightness or a pinch of salt/pepper for balance.

Finish and serve: Remove from heat and stir in remaining 1 tbsp chopped cilantro. Transfer the dip to a warmed serving bowl. Serve immediately with warm roasted garlic pretzel bites. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently over low heat with a splash of milk or beer to loosen.