Read reviews (4)
Rate recipe
This great-tasting fondue is my mom's favorite, so I make it for her birthday every year. I like to serve it with apple slices, rye bread cubes and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. —Amanda Wentz, Virginia Beach, Virginia
This recipe is:
Quick
Nutritional Facts 1/4 cup fondue (calculated without pretzels and sausage) equals 221 calories, 16 g fat (12 g saturated fat), 60 mg cholesterol, 341 mg sodium, 4 g carbohydrate, trace fiber, 12 g protein.
Originally published as Beer & Cheddar Fondue in Taste of Home February/March 2011, p22
Cheddar TipSelect sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 10, 2012 by Wingding52
To add a little more zip, use a small amount of horseradish, to your taste, and it will suprise you. Velveeta isn't close to a cheese product...look at the ingredients on the box. Canned cheese isn't any better. Put your heart into it and make a true cheese fondue. It is worth the efffort.
Reviewed on Jun. 10, 2012 by vhindel
I made it by the recipe 1st time. Second time, I used half cheddar and half velvetta. Then I added 8 ounces of crab meat. Oh yeah--this was totally awesome.
Reviewed on Nov. 14, 2011 by divinity68
This had a really nice flavor but at the end I ended up adding some hot sauce for an extra kick. The cheddar is hard to deal with because even after you melt it smooth, as soon as the dip begins to cool a little it separates again. The beer flavor was a bit strong but overall it was a very good dip! Next time I might try it with half beer and half chicken broth...
Reviewed on Aug. 07, 2011 by lurky27
Yum! We made it in our Oster Fondue Pot and dipped cooked stew meat, carrots, celery, & apples in it. We were out of ground mustard so we substituted 1-1/2 tbsp prepared mustard.~ Theresa
Yum! We made it in our Oster Fondue Pot and dipped cooked stew meat, carrots, celery, & apples in it. We were out of ground mustard so we substituted 1-1/2 tbsp prepared mustard.
~ Theresa
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013