Cheddar fondue is so versatile! It is smooth, creamy and has a delicious sharp flavor. Perfect for dipping vegetables, meat, bread, or crackers.

I LOVE cheddar fondue because there is so much you can do with it! For this recipe we like to use the Oster 3-qt Electric Fondue Pot because you can control the temperatures. One more little added note… Most fondue recipes call for alcohol or beer of some sort.. this recipe is completely alcohol FREE 🙂 Yum! This fondue is so good. You are going to love it!

If cooking with oil:

You don’t need to cook the meats in the fondue pot (you can if you want but we usually either cook the meat in a pan or grill it) but if you would like to use oil in the fondue pot, here’s how you do it. First, read the directions for your specific pot. We use the Oster Electric Fondue Pot so we can heat the oil EXACTLY to what it needs to be without scorching. Once the oil is ready (375-degrees or hot enough that when you drop a bread cube into it, it turns golden brown in 30 seconds) you are ready to start cookin’.
Here is a basic time-table of how long everything needs to cook for… it varies greatly depending on how thick your meat is (we did like 1/2″-3/4″ cubes for all the meat). So check it before eating to make sure it is cooked through and your time estimations are right:

Cooking times:

Shrimp (uncooked) – appx. 1 minute (or until pink and opaque)
Chicken — 2 min
Beef/Steak — 45 sec.-1 min
Sausage — 1 min
Once the meat is all cooked through.. dip into the CHEESE (see below)

What to dip:

Bread
Tortilla Chips
Apples
(If you are doing veggies, I would suggest blanching them so they are JUST crisp-tender.)
Broccoli
Cauliflower
Carrots
Potatoes
Brussel Sprouts
Sausage
Steak
Chicken
Shrimp

Cheddar Cheese Fondue:

Smooth Cheddar Fondue

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Cheddar fondue is so versatile! It is smooth, creamy and has a delicious sharp flavor. Perfect for dipping vegetables, meat, bread, or crackers.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Ingredients

• 1 1/2 c. beef broth
• 1/2 c. milk
• 1 Tbsp. Worcestershire sauce
• 2 tsp. ground dry mustard
• 1-2 cloves garlic crushed
• 3 Tbsp. cornstarch
• 6 c. sharp cheddar cheese shredded or cubed
• 4 wedges laughing cow cheese original, creamy Swiss

Instructions

• In a fondue pot or saucepan over LOW heat, combine beef broth, milk, Worcestershire sauce, dry mustard, garlic and flour.
• When it is warm enough to melt cheese (don't let it boil.. or even bring it to a simmer-- this is very important) gradually stir in the cheese and laughing cow cheese doing a figure-8 motion.
  
• Add beef broth to thin if needed.
  

Course: Appetizer, Dinner, Main Course

Cuisine: American, French

Appetizer

Recipe by: Erica Walker

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