Appetizer/Small Plates

Microbrew and Blue Cheese Cheddar Fondue

Fondue is staging a comeback, and this one gets extra appeal from the addition of craft brew, plus hearty dippers including wings and soft pretzels.
  • 0:10 TIME
  • 10 Portions



Chef-mate® Basic Cheddar Cheese Sauce

2 1/2 cups

Beer, local/craft brown ale

4 Tbsp

Blue cheese, crumbled

4 Tbsp

Parsley, chopped

2 Tbsp

Celery, sticks

1 qt

Carrot, sticks

1 qt

Cherry tomatoes

1 1/4 pt

Cauliflower florets, blanched

1 1/2 qt

Chicken wings, prepared

2 1/2 lb

Seasoned potato wedges, prepared

2 lb

Soft pretzels, prepared

5 ea

Salt and pepper

to taste



  1. In a pot over medium heat, combine cheese sauce and beer. Heat, stirring frequently.
  2. In a stainless steel bowl, whisk together heated cheese sauce plus blue cheese.
  3. Add blue cheese mixture to the pot and heat, stirring well.
  4. Garnish sauce with parsley and serve warm with fresh vegetables, chicken wings, potato wedges, and pretzels.

Serving Suggestions/Variations

  • Experiment with other beer styles for a wide range of flavors, adjusting the beer ratio to taste
  • Substitute different vegetables, proteins, and more, such as broccoli and asparagus, sliced sausages, and tortilla chips