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Beer & Cheddar Fondue Recipe
Beer & Cheddar Fondue Recipe photo by Taste of Home

Beer & Cheddar Fondue Recipe

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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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings


  • 4 cups (16 ounces) shredded cheddar cheese
  • 1 tablespoon all-purpose flour
  • 1 cup beer or nonalcoholic beer
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons ground mustard
  • 1/4 teaspoon coarsely ground pepper
  • Pretzel dipping sticks and sliced smoked sausage

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.


  1. In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan.
  2. Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with pretzels and sausage. Yield: 2 cups.
Originally published as Beer & Cheddar Fondue in Taste of Home February/March 2011, p22

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Reviewed Jun. 10, 2012

"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 Jun. 10, 2012

"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 Nov. 14, 2011

"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 Aug. 7, 2011

"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"

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