Beer Cheese Fondue

"My family always wants me to make this for them! It's so perfect for the Holidays! I put this out on the table with other appetizers and let everyone dip at their own pace."
 
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photo by megs_ photo by megs_
photo by megs_
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
Ready In:
15mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Rub inside of fondue pot with garlic.
  • Discard garlic.
  • Do at stovetop-------------------.
  • Add beer to fondue pot and heat until boiling.
  • Turn down heat.
  • Coat grated cheeses with flour and add to pot.
  • Heat slowly.
  • At the table------------------.
  • Turn on your fondue pot element.
  • Put your fondue pot into place.
  • Place one cube of bread onto the your fondue spear and dip into Cheese mixture.
  • If mixture become too thick, thin it with a little beer by pouring it directly into fondue pot.

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Reviews

  1. Ate a pot of this without much help from anybody. I didn't feel very well afterwards.
     
  2. very good fondue! if I were to make it again, I think I would tweak the cheese and use more swiss/less cheddar. also, I added a dash of worchestire sauce and a bit of fresh ground pepper...
     
  3. I followed the directions to a 't,' and mine was still quite stringy. That does NOT mean that we didn't eat the heck out of it, anyway! I did add i chopped green onion to the pot, as well as a few tsps of worcestershire sauce, as well as the hot sauce. I used fat tire beer and served with toasted rosemary seasalt bread cubes, pretezels, and sundried tomato wheat thins sticks. all were very tasty, and next time I think I'll even try apples!
     
  4. This dip had a great flavor. I read the other review about it being soupy. I just whisked everything together while it was on the stove and all the textures melded together very well. It was gone in just a few minutes! We will make this one again!
     
  5. We LOVED this! My husband just returned from several business trips for a few weeks so I wanted to make a romantic dinner for him. This was low-key and great. I used low fat sharp cheddar to cut down the calories a bit, but regular swiss. I followed the rest of it exactly. It did not get stringy for us, it was nice and melted through - I have a cuisuinart fondue pot that I left on heat setting 3. That worked great. I just heated the beer in there and everything - didn't even have to do the stove-top part. :) Very easy and made for a great dinner for us! Thanks for sharing - can't wait to serve this one to company!
     
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RECIPE SUBMITTED BY

I love to cook because I love food! I find that I am soooo picky when it comes to restaurants I have resorted to cooking the meals at home! I either walk out of a restaurant with the opionion: A: I WILL come back again I loved it! OR B: I will never step in this place ever again! I like seafood the most! I am also a fan of a good rib eye steak, such as the 60 day aged beef I have been picking up lately. yummm My 'ribs' recipe, which I will have to post one day, is another family favorite. This is what I am becoming known for. 2 Stories about my ribs: 1) I had sales people come to my door one day when I had the ribs in my cooker, and they actually forgot to sell me something! 2) Did a test one day with my family at a special occasion. In the over I had my Prime Rib roast cooking away, and on top of the stove I had my Baby Back ribs smokin away..... Well, the family and friends ate all the Baby Back ribs, and didn't even touch the Prime Rib roast. (not that the Roast wasn't good either...) It was roast beef sandwiches all week ...after that... I am also 'game' to try new foods. No pun intended.... :) My latest fad has been trying different meats such as Kangaroo, ostrich, Elk, just to name a few. Maybe when I find some time I will post those recipes. I like the finest ingredients, and I try to use the finest ingredients and fresh herbs in whatever I cook! Substitutes are okay, when necessary..... ;)
 
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