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Beer Cheese Fondue Recipe

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Beer Cheese Fondue Recipe

Prep Time: Cook Time:


  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 1.00 tbsp
  • Gruyere cheese | 4.00 oz
  • Cheese, swiss, low fat | 1.00 cup, shredded
  • low fat cheddar cheese | 2.00 cup, shredded
  • Broccoli, raw | 4.00 oz
  • Cauliflower, raw | 3.00 oz flowerets
  • Beer | 12.00 fl oz
  • Lemon juice, raw | 2.00 tsp
  • Mustard, prepared, yellow | 2.00 tbsp
  • French bread | 10.00 oz
Nutrition Facts (Per Serving)

Calories per serving: 212.98 mg

Fat per serving: 6.51 g

Saturated fat per serving: 3.64 g

Protein per serving: 16.13 g

Sodium per serving: 391.73 mg

Cholesterol per serving: 21.00 g


  1. Boil 4 cups water in a big saucepan. Add cauliflower and broccoli, and cook, covered for 3 minutes. Drain out and place vegetables in iced water. After 3 minutes, drain and paper towel dry.
  2. Mix cheeses and flour in a large bowl. Heat beer and lemon juice on medium heat in a large saucepan till bubbly.
  3. Reduce heat to medium and dump in a large tablespoon of cheesy mix. Stir vigorously in a figure eight motion, till cheese melts completely.
  4. Keep adding cheese one tablespoon at a time, repeating the same procedure. Put in mustard and cook till fondue mix is smooth and thick.
  5. Pour in a fondue pot. Keep warm till ready to serve. Bread cubes or the vegetables can be used.

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