You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Beer Cheese Fondue by

Tags: dips


1 loaf (1 pound, about 20 inches) French bread, cubed
1/4 cup chopped onion
1 teaspoon minced garlic
1 tablespoon butter
1 cup beer or nonalcoholic beer
4 cups (16 ounces) shredded cheddar cheese
1 tablespoon all-purpose flour
2 to 4 tablespoons half-and-half cream


Place bread cubes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450 for 5-7 minutes or until lightly crisp, stirring twice.

Meanwhile, in a small saucepan, saute onion and garlic in butter until tender. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 tablespoons cream.

Transfer to a small ceramic fondue pot or 1-1/2-qt. slow cooker; keep warm. Add additional cream if fondue thickens. Serve with toasted bread cubes. Yield: about 3 cups.

Back to Top