Beer Cheese Fondue -

Beer Cheese Fondue

Made under 20 minutes with beer, cheddar cheese, and a few spices, beer cheese fondue is an easy, quick and delicious recipe to make as a party appetizer or game-day snack!

Prep Time 5

Cook Time 15

Total Time 20

Servings

Ingredients

8 ounces beer light lager, saison, or IPA (for a hoppy flavor) work best
3 cloves garlic minced, OR 1 teaspoon garlic powder
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
2 ½ to 3 cups shredded sharp cheddar cheese about 10-12 ounces
2 tablespoons all-purpose flour
Salt and pepper to taste

For serving:

Crusty bread
Tortilla chips
Green apple slices
Fresh veggies Carrot sticks, celery sticks, sliced bell peppers, etc.

US Customary - Metric

Instructions

Use a double boiler or heatproof bowl placed over a saucepan. Pour a few inches of water into the bottom of your double boiler or a saucepan and bring to a boil.
Combine beer, garlic, dry mustard, and Worcestershire in the top portion of the double boiler or in the heatproof bowl. Place over the boiling water on top of the saucepan so it nests or balances in the pan and doesn’t touch the water. Whisk to combine.
8 ounces beer, 3 cloves garlic, 2 teaspoons dry mustard, 2 teaspoons Worcestershire sauce
In a separate bowl, toss shredded cheese with flour, making sure flour coats all of the shredded cheese.
2 ½ to 3 cups shredded sharp cheddar cheese, 2 tablespoons all-purpose flour
When the beer mixture is warm (you will know it’s ready because the liquid will start to bubble), add 1/3 of the cheese and whisk to combine.
Once the cheese has melted and is well incorporated, whisk in half of the remaining cheese until smooth. Repeat, ending with the final installment of the cheese.
When the fondue is smooth and creamy, taste and add salt and/or pepper as desired. Transfer the dip to a slow cooker or fondue pot to keep warm for serving.
Salt and pepper
Serve with crusty bread, tortilla chips, green apples, or your favorite veggies for dipping!

Video

Notes

If the beer mixture is not warm before you start adding the cheese, there is a chance the fondue will separate, leaving you with an orange liquid and a clump of melted cheese. Make sure the beer mixture starts to bubble before you add the cheese to avoid this.
If you have a fondue pot, you can complete all steps in a fondue pot. Wait until beer mixture is warm and then gradually add the cheese to the fondue pot.
Add 2½ cups cheese for a thinner fondue, and 3 cups of cheese for a thicker, creamier fondue.
I recommend shredding your own cheese for the creamiest fondue.

Nutrition