Best 7 Appetizer Beer Cheese Fondue Recipes

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Indulge in the ultimate party pleaser - our tantalizing Beer Cheese Fondue. This delectable dip takes center stage at any gathering, boasting a creamy and flavorful blend of melted cheeses, beer, and spices. The versatility of this recipe allows for endless variations, accommodating diverse tastes and dietary preferences.

Whether you prefer a classic rendition or desire a zesty kick, we have multiple recipes to suit your craving. Our traditional Beer Cheese Fondue stays true to its roots, featuring a harmonious blend of sharp cheddar and gooey Gruyère, while our White Beer Cheese Fondue introduces a refreshing twist with the addition of light and citrusy white beer.

For those seeking a spicy adventure, our Jalapeño Beer Cheese Fondue delivers a fiery punch, incorporating roasted jalapeños and a touch of cayenne pepper. If you're vegan, rejoice! Our Vegan Beer Cheese Fondue offers a delightful dairy-free alternative, crafted with a combination of plant-based milks, nutritional yeast, and smoky paprika.

Each recipe provides step-by-step instructions, ensuring fondue perfection. Gather your friends, select your favorite dipping accouterments, and prepare to embark on a culinary journey that will leave your taste buds dancing.

Let's cook with our recipes!

APPETIZER BEER-CHEESE FONDUE



Appetizer Beer-Cheese Fondue image

Turn cheese spread into something spectacular by stirring in beer and broccoli and serving it warm with bread cubes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 16

Number Of Ingredients 6

1 loaf (1 pound) French bread
1 loaf (16 oz. box) VELVEETA™ Original Cheese, cubed
1 1/2 cups frozen chopped broccoli (from 12-oz bag), cooked and drained
1/4 cup regular or nonalcoholic beer
1 jar (2 ounces) diced pimientos, drained
1 teaspoon ground mustard

Steps:

  • Heat oven to 350°. Cut bread into 1-inch cubes. Place bread pieces in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 10 minutes, stirring twice, until lightly toasted. Transfer to serving bowl or basket.
  • Meanwhile, melt cheese in 2-quart saucepan over medium heat, stirring occasionally. Stir in broccoli, beer, pimientos and mustard. Cook, stirring occasionally, until hot. Pour cheese mixture into ceramic fondue pot over Low heat or into 1 1/2-quart slow cooker at Low heat setting.
  • To serve, skewer toasted bread pieces with fondue forks or wooden skewers and dip into cheese mixture. Cheese mixture will hold in slow cooker on Low heat setting up to 2 hours. 16 servings (1/2 cup bread cubes and 2 tablespoons fondue each).

Nutrition Facts : Cholesterol 25 mg, Fat 1/2, ServingSize 1 Serving

GERMAN CHEDDAR AND BEER FONDUE



German Cheddar and Beer Fondue image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 13

1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Steps:

  • Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
  • In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
  • In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

BEER CHEESE FONDUE



Beer Cheese Fondue image

Unbelievable cheese fondue that will disappear in a minute! Serve with cubes of French bread.

Provided by MARNIKINS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 25m

Yield 6

Number Of Ingredients 8

8 ounces shredded sharp Cheddar cheese
8 ounces shredded Swiss cheese
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, halved
1 (12 fluid ounce) can or bottle beer
1 dash hot pepper sauce (such as Tabasco®)

Steps:

  • Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
  • Rub cut side of garlic clove around bottom and sides of fondue pot.
  • Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
  • Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
  • Stir hot pepper sauce into cheese mixture.

Nutrition Facts : Calories 332 calories, Carbohydrate 6.8 g, Cholesterol 74.5 mg, Fat 23.1 g, Fiber 0.1 g, Protein 20.2 g, SaturatedFat 14.7 g, Sodium 504.7 mg, Sugar 0.7 g

CHEESY BEER FONDUE



Cheesy Beer Fondue image

Provided by Sandra Lee

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons butter
1/4 cup all-purpose flour
1 (12-ounce) bottle lager beer
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
4 cups shredded Cheddar
Cracked Wheat Beer Bread, recipe follows
1 (1-pound) box quick-mix cracked wheat-style bread mix
1 (12-ounce) bottle beer
2 tablespoons melted butter
2 tablespoons chopped fresh thyme leaves
Nonstick baking spray

Steps:

  • Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes while stirring constantly to make a roux. Add beer and bring to slow boil. Reduce heat and simmer, stirring occasionally until mixture thickens to the consistency of heavy cream. Add Worcestershire, mustard and cayenne, stirring thoroughly. Add cheese 1 cup at a time, melting cheese after each addition. Stir fondue until it is smooth. Turn into fondue pot and serve with cubed Cracked Wheat Beer Bread.
  • Preheat oven to 325 degrees F. Follow ingredients on bread mix package substituting beer for the water. Stir chopped thyme into the melted butter, then stir into the bread batter. Pour batter into a loaf pan coated with baking spray. Bake until browned on top and tester inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then cube for fondue. Yield: 1 loaf

APPETIZER BEER CHEESE FONDUE



Appetizer Beer Cheese Fondue image

Make and share this Appetizer Beer Cheese Fondue recipe from Food.com.

Provided by Mom2Rose

Categories     Cheese

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

1 (1 lb) round loaf sourdough bread
1 (8 ounce) package processed cheese spread, cubed
3/4 cup frozen broccoli cuts, cooked, drained and chopped
2 tablespoons beer
2 tablespoons diced pimentos
1/2 teaspoon dry mustard

Steps:

  • Heat oven to 350°F
  • Cut bread into bite-sized pieces.
  • Place bread pieces in ungreased 15x10x1-inch baking pan.
  • Bake at 350°F for 10 minutes or until lightly toasted, stirring twice.
  • Transfer to serving bowl or basket.
  • Meanwhile, place cheese in large saucepan.
  • Cook over low heat until cheese is melted, stirring occasionally.
  • Stir in broccoli, beer, pimientos and dry mustard.
  • Cook until hot, stirring occasionally.
  • Pour cheese mixture into ceramic fondue pot over low heat.
  • Using fondue forks or wooden skewers, dip toasted bread pieces into warm cheese mixture.

Nutrition Facts : Calories 494.5, Fat 15.9, SaturatedFat 8.8, Cholesterol 44.8, Sodium 1538.2, Carbohydrate 66.5, Fiber 4.5, Sugar 5.4, Protein 20.1

BEER CHEESE FONDUE



Beer Cheese Fondue image

Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are the best choice for fondue, given their earthy, robust flavor and excellent melting quality. Substitute any easy-melting cheese for the Gruyère found in this recipe. Raclette, Emmentaler, Cheddar, Fontina, and Gouda are all delicious choices, and can be blended for a more complex flavor.

Provided by Andrea Slonecker

Categories     Condiment/Spread     Beer     Cheese     Dairy     Mustard     Appetizer     Dessert     Party     snack     snack week     Sugar Conscious     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 7

1 cup/240 ml pilsner-style beer
1 lb/455 g Gruyère cheese, shredded
1 tbsp cornstarch
2 tsp Sweet Bavarian Mustard or store-bought Dijon mustard
Dash of Worcestershire sauce
Pinch of paprika
Fine sea salt, such as fleur de sel or sel gris

Steps:

  • Bring the beer to a boil over medium-high heat in a fondue pot or a medium heavy saucepan. Reduce the heat to medium-low so the beer is gently simmering.
  • Toss the Gruyère with the cornstarch in a medium bowl. Add the cheese mixture to the beer one large handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more. Stir in the mustard, Worcestershire sauce, and paprika, and season with salt. Serve immediately. The fondue can be refrigerated, covered, for up to 2 days and then rewarmed over medium-low heat, stirring in a figure-eight pattern, until the cheese is melted and hot.

BEER CHEESE FONDUE



Beer Cheese Fondue image

This thick fondue originated in my kitchen when I didn't have all of the ingredients I needed to make the recipe I initially planned to prepare. Served with bread cubes, it has since become a staple, particularly while we watch football games on television. -Chrystie Wear, Greensboro, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 3 cups.

Number Of Ingredients 8

1 loaf (1 pound) French bread, cubed
1/4 cup chopped onion
1 tablespoon butter
1 teaspoon minced garlic
1 cup beer or nonalcoholic beer
4 cups shredded cheddar cheese
1 tablespoon all-purpose flour
2 to 4 tablespoons half-and-half cream

Steps:

  • Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 5-7 minutes or until lightly crisp, stirring twice., Meanwhile, in a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 tablespoons cream., Transfer to a small fondue pot or 1-1/2-qt. slow cooker. Keep warm; add additional cream if fondue thickens. Serve with toasted bread cubes.

Nutrition Facts : Calories 261 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 469mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.

Tips:

  • Use a good quality beer that you enjoy drinking. The flavor of the beer will come through in the fondue.
  • Grate the cheese finely so that it melts smoothly.
  • Cook the fondue over low heat, stirring constantly, to prevent it from curdling.
  • Serve the fondue with a variety of dipping items, such as bread, vegetables, and meat.
  • Keep the fondue warm over a fondue burner or in a slow cooker.

Conclusion:

Beer cheese fondue is a delicious and easy-to-make appetizer that is perfect for any occasion. It is a great way to enjoy a cold beer and some good company. With so many different variations, there is sure to be a beer cheese fondue recipe that everyone will love.

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