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Beer Cheese Fondue
This beer cheese fondue board is one of my favorite fall appetizers! It's super easy to make and sure to be the star of any party spread!
Course
Appetizer, Dip
Cuisine
American, Swiss
Diet
Vegetarian
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
people
Calories
316
kcal
Author
Kyleigh Sage
Equipment
fondue pot
Ingredients
Cheese Fondue
8
ounces
cheddar cheese
shredded
8
ounces
gouda cheese
shredded
2
tablespoons
cornstarch
1
cup
beer
2
cloves
garlic
minced or pressed
½
teaspoon
Dijon mustard
¼
teaspoon
cayenne pepper
optional
Dipper Suggestions
crusty bread
cubed
pretzels
crackers
broccoli florets
apples
sliced
the options are endless!
US Customary
-
Metric
Instructions
Grate the cheeses and add to a medium sized bowl.
Add the cornstarch to the cheese and toss to fully coat all the cheese.
In a large saucepan (or electric fondue pot), bring the beer and minced garlic to a simmer over medium-low heat.
Once simmering, add in the cheese and stir gently until fully melted and smooth.
Stir in the Dijon mustard and cayenne and mix until combined.
Transfer to a fondue pot and place on a board with all your desired dippers!
Notes
Store in the fridge for up to 4 days. Reheat lightly on the stove.
Nutrition
Serving:
1
|
Calories:
316
kcal
|
Carbohydrates:
6
g
|
Protein:
19
g
|
Fat:
23
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
83
mg
|
Sodium:
551
mg
|
Potassium:
100
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
627
IU
|
Vitamin C:
1
mg
|
Calcium:
541
mg
|
Iron:
1
mg