Fondue is such a fun, interactive appetizer to share with friends! Perfect for a cold day or a football game gathering, or just because. It had been awhile since I’d made fondue, and when I brought it up to my daughter she said, “I like the idea of fondue, but not the cheeses that are used in it.” Traditional fondue is made with Swiss-style cheeses such as Gruyere and Emmentaler, which have strong flavors.
So I took her feedback to heart and still used those traditional cheeses, but cut them in half and combined them with cheddar (which we all love!). I also offered roasted veggies and fresh fruit along with the typical bread dippers, to make it a little healthier, and the outcome was a big hit. I served this spread on New Year’s Eve and then again for out of town guests the following weekend. It was fun to gather around and share, and, since it was so easy, something we’ll definitely be making again soon!
Easy Fondue with Roasted Veggies
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 16 ounces Guinness beer, + extra if needed to thin it out before serving
- 16 ounces fondue cheese mix, (with varieties such as Gruyere and Emmentaler) shredded, sold in a bag
- 16 ounces cheddar cheese, high quality (I used Kerrygold), shredded
- 1 teaspoon powdered mustard
- 1 teaspoon Worcestershire sauce
- Serve with chunks of toasted whole-grain bread, cherry or grape tomatoes, sliced apples (red and green), and roasted Brussels sprouts and broccoli
Heat the oil in a soup pot over medium heat. Add the garlic and cook while stirring just until fragrant, about 1 minute (do not allow the garlic to brown or burn).
Pour in the beer, turn the heat up to medium-high and let the liquid boil down about halfway, 3 to 5 minutes.
Turn the heat down to low and slowly stir in the grated cheese until melted. Mix in the mustard and Worcestershire sauce. Thin out with a few more splashes of the beer, if necessary.
We recommend organic ingredients when feasible.
Gluten-free if served without whole-grain bread.