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Bacon Beer Cheese Fondue

Bacon Beer Cheese Fondue
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The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

I’m not sure if it’s official, but October should be beer month! The leaves are falling and the beer’s brewing! Pumpkin spice? No way! Fall is beer time.

Bacon Beer Cheese Fondue

I’ve created this creamy Bacon Beer Cheese Fondue that is absolutely bursting with flavor and comes together in less than 10 minutes. This is a great recipe to keep in your back pocket for game day or any fall gathering.

Most beer cheese recipes I’ve come across use cheddar cheese, which is fine, but a touch of spice goes wonderfully with beer, which is why I tossed in a bunch of Heinen’s pepper Jack cheese!

Brooklyn Brewery Oktoberfest was the brew of choice and it didn’t disappoint. The rich and sweet flavors of the lager pair perfectly with the cheese and pretzels. Use whatever brew you like, but you’d be missing out if you didn’t crack open one of these this fall season.

Bacon Beer Cheese Fondue

The perfect dipping companion for this fondue has to be pretzel bites, which you can find in Heinen’s Bakery Department. If pretzels aren’t your thing, this is a must-try with fresh veggies or an extravagant hot dog topping!

Time to get cheesed off!

Bacon Beer Cheese Fondue

Bacon Beer Cheese Fondue


  • 5 slices Heinen's CARE Certified bacon, cooked and diced
  • 2 Tbsp. Heinen's sweet cream butter
  • 3 garlic cloves, minced
  • 1 Tbsp. Dijon mustard
  • 1 tsp. Worcestershire
  • 3 Tbsp. flour
  • 6 oz. milk
  • 8 oz. of your favorite beer
  • 8 oz. cream cheese
  • 1 cup cheddar cheese
  • 1 cup pepper Jack cheese
  • 1/2 Tbsp. chives
  • 1 tsp. black pepper
  • Salt, to taste
  • Pretzel bites, for dipping


  1. Warm a skillet over low heat and add butter and garlic. Cook for 1 minute.
  2. Add the mustard and Worcestershire sauce. Whisk well, then add the flour. Mix for 2 minutes, or until the flour is no longer white.
  3. Turn the heat up to medium and slowly add the milk and beer. Whisking continuously until the flour clumps have broken down. Add the cream cheese and stir until it is broken down. Once the cream cheese is smooth, slowly add the cheese, one handful at a time. Add the chives, pepper and half of the bacon. Stir.
  4. Remove from the heat and top with the remaining bacon and chives. This dip is best served piping hot so, serve immediately with pretzel balls and fresh veggies.

Bacon Beer Cheese Fondue

Graham Russell

By Graham Russell

Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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