Rating: 4.5 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Two great ingredients -- beer and cheddar cheese -- will make this fondue be the first dish to disappear at any party. If you double or triple the recipe for a larger gathering, consider serving the fondue in a slow cooker on low setting. The thick crock and gentle heat will keep the fondue warm and smooth for a long time.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
20 mins
stand:
30 mins
total:
50 mins
Servings:
18
Yield:
4-1/2 cups
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Ingredients

Ingredient Checklist

Directions

Tailgate day:
  • In a large bowl combine cheddar cheese and American cheese. Let stand at room temperature for 30 minutes. Sprinkle with flour; toss gently to coat.

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  • If desired, rub the bottom and side of a large saucepan with garlic halves; discard garlic. In the saucepan combine beer and bouillon granules. Bring to boiling over medium heat; reduce heat to medium-low. Gradually stir in cheese mixture, stirring after each addition until cheese is melted.

  • Coat a 1-1/2-quart slow cooker with a car adapter with cooking spray or line the slow cooker with a disposable liner. Pour cheese mixture into the prepared cooker.

  • Tightly cover slow cooker and tote in an insulated carrier. If using vegetable dippers, tote them in an insulated cooler with ice packs.

  • At the tailgating site, plug slow cooker into car adapter and keep fondue warm on warm-heat setting. (Fondue will keep warm, covered, on warm-heat setting for up to 4 hours.) Stir fondue before serving. Serve with desired dippers.

Beer and Cheddar Fondue with Sausage:

Prepare as directed through Step 2. Meanwhile, in a large skillet cook 8 ounces bulk Italian or pork sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir sausage into melted cheese mixture. Tote and serve as directed.

Nutrition Facts

140 calories; fat 10g; cholesterol 32mg; saturated fat 6g; carbohydrates 2g; mono fat 3g; protein 8g; vitamin a 291.5IU; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 8.1mcg; vitamin b12 0.2mcg; sodium 350mg; potassium 48mg; calcium 212mg; iron 0.2mg.
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