Fondue, anyone? Beer and cheese are a match
made in heaven. But a couple things to keep in
mind when making this fondue: The Irish Cheddar
takes longer to melt compared to Babybel, and if
you’re not into citrus beer, a pilsner is another
option.
Makes
12 servings (3⅓ cups)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
Test Kitchen Tip
No turning your back on this recipe;
since you’re melting cheese, you
don’t want it to break. Just make
sure to cook on low heat and keep
an eye on the pan.
Instructions
Toss Cheddar and Babybel
with cornstarch to combine.
Heat beer, Dijon, horseradish,
Worcestershire, and garlic in a
saucepan over medium heat
until simmering, whisking to
combine. Reduce heat
to low.
Add cheese mixture, one third
at a time, whisking until
smooth before adding more;
season with pepper.
Transfer fondue to a fondue pot;
serve with desired dippers.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 263
% Daily Value*
Total Fat 20g 30%
Saturated Fat 62g 310%
Cholesterol 59mg 19%
Sodium 490mg 20%
% Daily Value*
Carbs 3g 1%
Protein 15g
*Percent Daily Values are based on a 2,000 calorie diet.
