Beer-Cheese Fondue

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4.0 by 4 people

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  • Makes: 22 servings
  • Serving Size: 1/4 cup dip
  • Makes: about 5 1/2 cups dip
  • Prep: 20 mins
  • Slow Cook: 4 hrs to 5 hrs (low) + 30 minutes (high)

Beer-Cheese Fondue

Directions

  1. In a 1 1/2- or 2-quart slow cooker combine the first four ingredients (through garlic). Cover and cook on low for 4 to 5 hours. Meanwhile, in a bowl stir together butter and flour until a paste forms.
  2. Turn cooker to high. Whisk paste into broth mixture until smooth (mixture will thicken immediately). Cover and cook 30 minutes more.
  3. Whisk mustard into broth mixture. Gradually whisk in both cheeses until smooth. Serve with dippers.
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Nutrition Facts (Beer-Cheese Fondue)

  • Per serving:
  • 161 kcal ,
  • 14 g fat
  • (9 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 46 mg chol. ,
  • 182 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 5 g pro.
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Reviews (1)

4 Ratings
713 Days Ago
I needed an awesome beer cheese dip for my pretzels during my Oktoberfest party, this was it!!! I was super busy during the day so wanted a recipe that was easy, simple, and would stay great in the crock pot and this was all of that and more! It was the perfect consistency for the whole 5 hours during the party, not thick/clumpy nor too watery it was perfect! Stuck to the pretzels and my guest loved it! The only thing I changed because I wanted a little stronger beer taste was I used a pale ale instead of a lager beer, it worked and tasted so good! Don't pass this one up! Provost!

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