Beer Cheese Fondue Recipe
Get the party started with our Beer Cheese Fondue, combining creamy cheddar and Swiss cheeses with light beer and bold spices, creating an unforgettable appetizer experience!
Servings: 4 Servings
Calories: 361kcal
Equipment
Ingredients
Fondue
- 8 oz. Sharp Wisconsin Cheddar Cheese or regular Sharp Cheddar
- 3 oz. Emmentaler Swiss Cheese or regular Swiss cheese
- 8 oz. Light Beer for the base
- 1-2 cloves freshly chopped garlic
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons all purpose flour
- 1 Tablespoon dry mustard powder
- Freshly Cracked Black Pepper to taste
Cheese Fondue Dippers
- See our ultimate cheese fondue dippers list in this post. Here are the categories:
- Breads
- Pretzels
- Crackers and Chips
- Vegetables
- Fruits
- Meat and Seafood
- Pasta
Instructions
- Pour the beer into the fondue pot and bring the beer to a simmer.
- Add the garlic to the fondue pot and let it simmer for one minute.
- Add the mustard powder and stir it in.
- Add the cheese mixture a little at a time while stirring.
- Add the flour and stir until it is dissolved.
- Add the Worcestershire sauce and the cracked black pepper.
- Stir until the cheese fondue is smooth and creamy.
- Turn down the fondue heat to low.
- Enjoy!
Video
Notes
Beer Cheese Fondue is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as it can alter the texture.
To reheat, gently warm the fondue over low heat, stirring constantly to prevent separation and ensure a smooth consistency. If the fondue is too thick upon reheating, you can thin it with a small amount of beer or milk.
Nutrition
Serving: 1serving | Calories: 361kcal | Carbohydrates: 9g | Protein: 20g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 458mg | Fiber: 1g | Sugar: 1g
