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Beer Fondue

 Beer Fondue
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
10 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

2 of 2

Beer Fondue (continued)

Directions (continued)

  • 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.