You can easily find these soft pretzels in the frozen aisle of your supermarket, and they heat up quickly in the oven. For a crowd, double the dip recipe and keep it warm in a slow cooker. It can also be gently reheated over low heat in a saucepan if it starts to thicken up too much.

Cheesy Beer Dip with Hot PretzelsStart to finish: 15 minutesServes 122 (13-ounce) boxes of frozen hot soft pretzels, 12 pretzels in all3 tablespoons unsalted butter3 tablespoons all-purpose flour3/4 cup milk, preferably whole3/4 cup good beer2 teaspoons brown mustardSriracha or other hot sauce to taste4 ounces cream cheese, cut into pieces2 cups shredded sharp cheddarCoarse or kosher salt and freshly ground pepper to tastePrepare the pretzels according to package directions.Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 2 minutes. Slowly whisk in the milk and beer, then increase the heat to medium-high and bring the mixture to a simmer. Add the mustard and Sriracha and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.Whisk in the cream cheese until it's melted, then add the cheddar cheese in several batches, whisking until each batch has melted before adding the next. Serve hot, with hot pretzels.