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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Beer and Cheddar Fondue

Makes: 6 to 8 servings
Start to Finish 20 mins
Beer and Cheddar Fondue
  • 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  cups  shredded sharp cheddar cheese (8 ounces)
  •  Assorted items for dipping (French or Italian bread cubes, breadsticks, broccoli florets, red sweet pepper pieces, soft pretzels, and/or precooked baby sunburst squash)

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 258,
  • Fat, total (g) 18,
  • chol. (mg) 57,
  • sat. fat (g) 12,
  • carb. (g) 6,
  • pro. (g) 14,
  • sodium (mg) 580,
  • Percent Daily Values are based on a 2,000 calorie diet

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