Beer Fondue Recipe

Beer Fondue Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This creamy, cheesy mixture keeps well in a fondue pot and is likely to be the star of the buffet. It's excellent with pieces of hearty bread, pretzels and fresh veggies. —Sonya Labbe, Los Angeles, California

This recipe is:

Quick

[X]

Rate Beer Fondue Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Beer Fondue Recipe

Prep/Total Time: 25 min.

Yield: 10 Servings

20 5 25

Ingredients

1-1/2 cups fresh cauliflowerets
2 cups fresh broccoli florets
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded Gruyere or additional Swiss cheese
1 tablespoon all-purpose flour
1-1/2 cups Irish or nonalcoholic beer
2 teaspoons lemon juice
2 tablespoons Dijon mustard
1 French bread baguette (10-1/2 ounces), cubed

Directions

In a large saucepan, bring 4 cups water to a boil. Add broccoli and cauliflower; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; set aside.
In a large bowl, combine the cheeses and flour. In a large saucepan, heat beer and lemon juice over medium heat until bubbles form around sides of pan.
Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Add mustard; cook and stir until mixture is thickened and smooth.
Transfer to a fondue pot and keep warm. Serve with bread cubes and reserved vegetables. Yield: 2-1/2 cups.

Nutritional Facts 1/4 cup (calculated without bread or vegetables) equals 183 calories, 13 g fat (9 g saturated fat), 46 mg cholesterol, 275 mg sodium, 3 g carbohydrate, trace fiber, 11 g protein.

Originally published as Beer Fondue in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p195