Put a large pot on a burner set to medium heat, and add butter and flour. Stir for 30 seconds to form a roux. For newbies to cooking: a roux is a thick paste-like mixture of butter and flour. It's "done" when the mixture is lightly browned and it sticks to the back of the spoon. Once the roux is ready, add in garlic powder, fresh parsley, salt, and pepper. Stir seasonings for two minutes.
Slowly pour the beer into the roux mixture. Whisk until it thickens, about five minutes, then add grated cheese. Whisk until cheese melts completely. Remove from heat or it will continue to thicken.
To heat soft pretzels, preheat oven to 400 degrees. Coat soft pretzels with melted butter and salt. Bake for ~10 minutes.
This recipe can be used to dip more than just soft pretzels. Make beer cheese sauce for brats, hard pretzels, loaded fries, potatoes, and for dipping thick crusty bread.
Find soft pretzels in the bakery section or frozen food section of the grocery store.
Grate cheddar cheese from a block, instead of using shredded cheese, because it will melt better and create a super smooth texture.
This easy cheddar beer cheese dip can be made a day ahead and keeps in the fridge for a couple of days. But, if you’re anything like me, hubs and our friends, this delicious beer cheese dip won’t last longer than a football game at your house.