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Beer Fondue

Total Time

Prep/Total Time: 25 min.


2-1/2 cups

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
Beer Fondue Recipe photo by Taste of Home


  • 1-1/2 cups fresh cauliflowerets
  • 2 cups fresh broccoli florets
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1 cup 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


  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a fondue pot and keep warm. Serve with bread cubes and reserved vegetables.

Nutrition Facts

1/4 cup (calculated without bread or vegetables): 183 calories, 13g fat (9g saturated fat), 46mg cholesterol, 275mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 11g protein.

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