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
  • easy



Trio Cheese Sauce, Prepared to package


2 1/2 cups / 625 ml

Beer, local/craft brown ale

1/4 cup / 60 ml

Blue cheese, crumbled

1/4 cup / 60 ml

Parsley, chopped

2 Tbsp / 30 ml

Celery, sticks

As needed

Carrot, sticks

As needed

Cherry tomatoes

As needed

Cauliflower florets, blanched

As needed

Chicken wings, prepared

As needed

Seasoned potato wedges, prepared

As needed

Soft pretzels, prepared

5 ea

Salt and pepper

to taste



  1. In a pot over medium heat, combine prepared 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 fondue 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.