Ingredients
Units
Scale
- 1 bottle of Heineken Beer
- 8 cups of shredded cheddar cheese
- 1/3 cup of corn starch
- 1 large plastic Ziplock bag
Dippers for Fondue
- 1 loaf of crusty white bread
- 1 loaf of dark pumpernickel bread
- Parboiled Cauliflower
- Parboiled Broccoli
- Boiled mini red-skinned potatoes
- Mini pretzels several shapes
- Bagel chips
- Apples
- Mini hot dogs
Instructions
- Befor you start making the beer cheese fondue have all of the dipppers our and in small bowls or on a charcuterie board. Also boil any potatoes to fork tender and boil the cauliflower and broccoli in water for 4 minutes to par-boil.
- Shreed the cheese and place in a Zipp lock bag, add the corn starch and shake to coat all the cheese.
- In a large sauce pan add the bottle of beer and bring to a boil. Boil for 3 minutes on a low boil.
- Reduce the heat and slowly add the cheese about a cup at a time, string constantly until the fondue is thick and creamy.
- Transfer to a fondue pot and enjoy.
Notes
- Use whatever is your favorite beer
- Use mild or sharp cheddar cheese
- You can use a combination of cheddar, Colby, and Swiss for a different taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: .5 cup
- Calories: 296
- Sugar: 0.3 g
- Sodium: 460 mg
- Fat: 23.5 g
- Carbohydrates: 4.8 g
- Fiber: 0 g
- Protein: 16.1 g
- Cholesterol: 69.7 mg
