Basic Cheddar and Beer Fondue


  • 3 cups Shredded Old Cheddar Cheese

  • 1 Tbsp. All purpose flour

  • 1 clove garlic, halved

  • 1/2 cup Light craft beer at room temperature

  • 1 Tbsp. fresh squeezed lime juice

  • 1 tsp Dijon mustard

  • 1/2 tsp Worcestershire Sauce


  1. In a bowl, combine Cheddar and flour; mix well to coat cheese with flour. Set aside.

  2. Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add beer and lime juice; bring to a simmer over medium heat. Reduce heat to medium-low.

  3. Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.

  4. Add Mustard and Worcestershire sauce, stirring will. Transfer to a fondue pot and serve immediately.

Serve with: Pita chips, french bread cubed, pretzel crackers, cherry tomatoes, roasted red bell peppers, Brussels sprouts, cauliflower and asparagus.

Roasted Vegetables: (Make ahead)

Place bell pepper chunks, cauliflower florets, asparagus spears and Brussels sprouts on a lightly greased baking sheet.

Roast at 425° for 20-25 min. turning once until vegetables are tender and caramelized on the outside.