Nutrition info - Recipes

Beef Cheese Fondue

Beef and cheese make for a rich and filling fondue. If processed cheese isn't your thing, substitute your favorite cheese, like a Gorgonzola cream, to change the look and flavor.

Beef Cheese Fondue


For 4 people

  • 1 (1-lb.) round loaf sourdough bread
  • 8 ounce(s) pasteurized process cheese spread, cubed
  • 3/4 cup(s) frozen broccoli cuts, cooked, drained and chopped
  • 1 ounce(s) beer
  • 2 tablespoon(s) diced pimientos
  • 1/2 teaspoon(s) dry mustard


Heat oven to 350 degrees. Cut bread into bite-sized pieces; place bread pieces in ungreased 15x10x1 inches baking pan. Bake at 350 degrees. for 10 minutes or until lightly toasted, stirring twice. Transfer to serving bowl or basket. Meanwhile, place cheese in large saucepan. Cook over low heat until cheese is melted, stirring occasionally. Stir in broccoli, beer, pimientos and dry mustard. Cook until hot, stirring occasionally. Pour cheese mixture into ceramic fondue pot over low heat. Using fondue forks or wooden skewers, dip toasted bread pieces into warm cheese mixture.

Nutrition facts

  • Kcal: 480 kcal
  • Fibers (g): 2.33g
  • Sodium (mg): 1578.5mg
  • Carbs: 65.63g
  • Fat: 14.8g
  • Saturated fat (g): 8.51g
  • Proteins: 20.56g