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

Beer & Cheddar Fondue Recipe

Read Reviews
4.5 4 4
Publisher Photo
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: 221 calories, 16g fat (12g saturated fat), 60mg cholesterol, 341mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 12g 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

Reviews for Beer & Cheddar Fondue

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Wingding52 User ID: 6432297 192357
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."

vhindel User ID: 981170 116601
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."

divinity68 User ID: 1933426 183807
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..."

lurky27 User ID: 1251896 126702
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"

Loading Image