Beer and Cheddar Fondue

This beer-and-cheese recipe forms a fabulous cheesy crust at the bottom of the fondue pot that's as precious as liquid gold. All your guests will want a fair share.

Beer and Cheddar Fondue Enlarge Image
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12 users rated this recipe an average rating of 3.5
Makes:
6 servings
Start to Finish:
20 mins
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Beer and Cheddar Fondue

Ingredients
1
clove garlic, halved
1
cup light beer
1/2
teaspoon instant chicken bouillon granules
2
tablespoons cornstarch
2
tablespoons cold water
1
cup shredded American cheese (4 ounces)
2
 
Assorted items for dipping (French or Italian bread cubes, breadsticks, broccoli florets, red sweet pepper pieces, soft pretzels, and/or precooked baby sunburst squash)

Directions

  1. Rub the bottom and sides of a heavy metal fondue pot* with the garlic halves; discard garlic. In fondue pot, combine the beer and bouillon. Bring to boiling over medium-high heat.
  2. In a small bowl, stir together cornstarch and the water. Add cornstarch mixture in a steady stream to beer mixture while stirring with a heat-resistant rubber spatula or wooden spoon. Cook and stir until thickened and bubbly. Reduce heat to medium-low. Gradually stir in shredded cheeses, stirring after each addition until cheese melts.
  3. Place fondue pot over fondue burner. Serve immediately with desired items for dipping. Spear item with a fondue fork or wooden skewer; dip into cheese mixture, swirling to coat. (Fondue will thicken as it holds over the burner.) Makes 6 to 8 servings.

From the Test Kitchen

If you want to use a ceramic fondue pot, prepare fondue in a medium saucepan as above through Step 2. Transfer cheese mixture to ceramic pot and continue as directed in step 3.

Nutrition Facts

(Beer and Cheddar Fondue)
    Per serving:
  • 258 kcal cal.,
  • 18 g fat
  • (12 g sat. fat,
  • 57 mg chol.,
  • 580 mg sodium,
  • 6 g carb.,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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