Beer and Cheddar Fondue 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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 tablespoon all-purpose flour
- 3 garlic cloves minced
- 4 cups (16 ounces) shredded cheddar cheese
- 1-1/2 teaspoons ground mustard
- 1/4 teaspoon coarsely ground pepper
- 1 cup beer or nonalcoholic beer
- pretzel dipping sticks and sliced smoked sausage
- Carbohydrate 1.13993635438983 g
- Cholesterol 0 mg
- Fat 0.0172709895829863 g
- Fiber 0.0676588535349088 g
- Protein 0.175432031276608 g
- Saturated Fat 0.00315848958265276 g
- Serving Size 1 1 serving (2g)
- Sodium 12.6229270885925 mg
- Sugar 1.07227750085492 g
- Trans Fat 0.0049170833344841 g
- Calories 5 calories
Directions 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. 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 Print Add to Recipe Box Email a Friend
