Cook this gooey beer-spiked cheese dip on the stove before transferring it to a ceramic fondue pot. Serve with cubes of bread or steamed vegetables such as cauliflower, Brussels sprouts or potato.

Yield: Makes 3 cups.



  • 1 bottle (12 oz/341 mL) dark ale or beer
  • 1/2 tsp dry mustard
  • 1/2 tsp chicken bouillon mix
  • 1/8 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp nutmeg
  • 2 tbsp cold water
  • 2 tbsp cornstarch
  • 2 cups shredded cheddar cheese
  • 1 cup cubed Velveeta cheese


  1. Combine beer, mustard, chicken bouillon, garlic powder, cayenne and nutmeg in a large saucepan. Bring to a boil over medium heat.
  2. Whisk together cold water and cornstarch until blended; stir into ale mixture.
  3. Cook until thickened and bubbly, about 2 minutes. Reduce heat to low.
  4. Gradually add cheddar cheese and Velveeta cheese, stirring until melted.
  5. Transfer to a ceramic fondue pot. Serve warm with assorted steamed vegetables, french bread cubes or bread sticks.
Nutritional analysis per 1/2 cup serving:


232 calories, 14.8 g fat, 13.1 g protein, 7.4 g carbohydrate, 0.1 g fibre, 585 mg sodium