Guinness & Cheese Fondue
Guinness & Irish Cheddar Fondue is easy to make, endlessly adaptable, and irresistibly good — that perfect combination of cozy, classy, and a little bit cheeky.
Ingredients
- 1 lb Irish Cheddar shredded
- 12 oz Guinness Stout or Blonde Ale stout gives deeper flavor, blonde keeps it lighter
- 3 oz cream cheese
- Splash of lemon juice
- Cornstarch as needed to thicken
- Salt and pepper to taste
- Crudités for dipping — toasted rye bread sweet bell peppers, apple slices, and pickles (or, if you’re like my kids, pretzel bites!)
Instructions
- Warm the base: In a medium saucepan, bring the beer and lemon juice to a gentle simmer, just below boiling. The goal is to warm it enough to start melting the cheeses without curdling.
- Melt the cream cheese: Whisk in the cream cheese until smooth and creamy. This step gives your fondue that luscious, velvety body that clings perfectly to bread or veggies.
- Add the cheddar: Slowly add in the shredded Irish cheddar, a handful at a time, whisking continuously. The gradual addition helps everything melt evenly and prevents any clumps.
- Season and thicken: Once smooth, season with salt and pepper. If the fondue feels too thin, whisk in a bit of cornstarch (dissolved in a splash of beer or water first) until it reaches your preferred consistency.
- Serve warm: Pour the fondue into a warmed serving dish or fondue pot and serve immediately with an assortment of dippers.
Notes
If you’re entertaining, keep the fondue warm in a ceramic fondue pot or small slow cooker. Stir occasionally to maintain that dreamy consistency. And don’t worry if it thickens a bit as it sits — a splash of warm beer or cream will bring it right back to life.