Beer & Cheddar Fondue
This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. —Amanda Wentz, Virginia Beach, Virginia
Reviews
To add a little more zip, use a small amount of horseradish, to your taste, and it will suprise you. Velveeta isn't close to a cheese product...look at the ingredients on the box. Canned cheese isn't any better. Put your heart into it and make a true cheese fondue. It is worth the efffort.
I made it by the recipe 1st time. Second time, I used half cheddar and half velvetta. Then I added 8 ounces of crab meat. Oh yeah--this was totally awesome.
This had a really nice flavor but at the end I ended up adding some hot sauce for an extra kick. The cheddar is hard to deal with because even after you melt it smooth, as soon as the dip begins to cool a little it separates again. The beer flavor was a bit strong but overall it was a very good dip! Next time I might try it with half beer and half chicken broth...
Yum! We made it in our Oster Fondue Pot and dipped cooked stew meat, carrots, celery, & apples in it. We were out of ground mustard so we substituted 1-1/2 tbsp prepared mustard.~ Theresa