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# Pub-Style Sour Cream & Mustard Cheese Dip
This rich, tangy cheese sauce is custom-built for dipping warm pretzels. Using freshly shredded cheese and adding the sour cream off the heat ensures a perfectly smooth texture.
* **Prep time:** 5 minutes
* **Cook time:** 5 minutes
* **Yields:** About 2 cups
### Ingredients
* **1 tbsp** butter
* **½ cup** milk (or beef/chicken broth for extra depth)
* **1 ½ cups** sharp cheddar cheese, freshly shredded
* **½ cup** sour cream
* **1 tbsp** Dijon or spicy brown mustard
* **1 tsp** whole-grain mustard (optional, for texture)
* **1 tsp** Worcestershire sauce
* **¼ tsp** garlic powder
* **Pinch** of cayenne pepper (optional, for a subtle warmth)
### Instructions
1. **Build the base:** Melt the **butter** in a small saucepan over
medium-low heat. Whisk in the **milk** and **garling powder**.
Bring it to a gentle simmer (do not boil).
2. **Melt the cheese:** Turn the heat down to low.
Add the **shredded cheddar** one handful at a time,
whisking constantly in a figure-eight motion.
Wait until each handful is fully melted before adding the next.
3. **Finish off the heat:** Remove the saucepan completely from the heat source.
4. **Incorporate the flavors:**
Whisk in the **sour cream**, **Dijon mustard**, **whole-grain mustard**,
**Worcestershire sauce**, and **cayenne pepper** until the sauce is
completely uniform, glossy, and smooth.
5. **Serve:** Pour into a warm bowl and serve immediately alongside hot,
salty pretzels.
# Pub-Style Mustard & Cheese Dip (No Sour Cream)
This version uses evaporated milk as the ultimate smooth base, r
eplacing the sour cream while keeping the classic, savory pub flavor from the mustard and Worcestershire sauce.
* **Prep time:** 5 minutes
* **Cook time:** 5 minutes
* **Yields:** About 1 ½ cups
### Ingredients
* **1 tbsp** butter
* **¾ cup** evaporated milk (unsweetened)
*[Note: increased from ½ cup to replace the sour cream's moisture]*
* **1 ½ cups** sharp cheddar cheese, freshly shredded
* **1 tbsp** Dijon or spicy brown mustard
* **1 tsp** whole-grain mustard (optional)
* **1 tsp** Worcestershire sauce
* **¼ tsp** garlic powder
* **Pinch** of cayenne pepper (optional)
### Instructions
1. **Build the base:** Melt the **butter** in a small saucepan over medium-low
heat. Whisk in the **evaporated milk** and **garlic powder**.
Bring it to a very gentle simmer.
2. **Melt the cheese:** Turn the heat down to low.
Add the **shredded cheddar** one handful at a time, whisking constantly.
Wait until each handful is melted before adding the next so the sauce
stays smooth.
3. **Finish with the flavor:** Remove the pan from the heat.
Whisk in the **Dijon mustard**, **whole-grain mustard**,
**Worcestershire sauce**, and **cayenne pepper** until glossy and uniform.
4. **Serve:** Pour into a bowl and serve warm with pretzels. 