Beer and Cheddar Fondue
Recipe from Better Homes and Gardens

This beer-and-cheese recipe forms a fabulous cheesy crust at the bottom of the fondue pot that's as precious as liquid gold. All your guests will want a fair share.


Beer and Cheddar Fondue

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Servings: Makes 6 to 8 servings.
Total Time: 20 mins
Related Categories: Fondue
 
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Ingredients
  • 1  clove
    garlic, halved
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  • 1  cup
    light beer
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  • 1/2  teaspoon
    instant chicken bouillon granules
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  • 2  tablespoons
    cornstarch
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  • 2  tablespoons
    cold water
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  • 1  cup
    shredded American cheese (4 ounces)
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  • 2  cups
    shredded sharp cheddar cheese (8 ounces)
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    Assorted items for dipping (French or Italian bread cubes, breadsticks, broccoli florets, red sweet pepper pieces, soft pretzels, and/or precooked baby sunburst squash)
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Directions
1.
Rub the bottom and sides of a heavy metal fondue pot* with the garlic halves; discard garlic. In fondue pot, combine the beer and bouillon. Bring to boiling over medium-high heat.
2.
In a small bowl, stir together cornstarch and the water. Add cornstarch mixture in a steady stream to beer mixture while stirring with a heat-resistant rubber spatula or wooden spoon. Cook and stir until thickened and bubbly. Reduce heat to medium-low. Gradually stir in shredded cheeses, stirring after each addition until cheese melts.
3.
Place fondue pot over fondue burner. Serve immediately with desired items for dipping. Spear item with a fondue fork or wooden skewer; dip into cheese mixture, swirling to coat. (Fondue will thicken as it holds over the burner.) Makes 6 to 8 servings.
4.
Note: If you want to use a ceramic fondue pot, prepare fondue in a medium saucepan as above through Step 2. Transfer cheese mixture to ceramic pot and continue as directed in step 3.
Nutrition information
Calories 258, Total Fat 18 g, Saturated Fat 12 g, Cholesterol 57 mg, Sodium 580 mg, Carbohydrate 6 g, Fiber 0 g, Protein 14 g. Percent Daily Values are based on a 2,000 calorie diet
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