Bourbon Bacon Cheddar Fondue

November 8, 2013 2:11 am Published by Leave your thoughts

This recipe for Bourbon Bacon Cheddar Fondue comes from none other than “The Melting Pot.” This recipe has all of the basic food groups represented: bacon, beer, bourbon, and cheese. Yup, dinner with the in-laws just got a lot more tolerable, thanks to this dip! You’ll eat so much of it, you probably won’t have much room left for turkey. You can serve it with chunks of sourdough bread, or some of those green things that people call veggies… Or you could put out cooked bacon strips to dip with. Now that would be awesome…

We recommend adding several slices of chopped bacon to the recipe instead of the paltry 2 tablespoonfuls that the original recipe calls for. Half a pound or so of bacon should do. The Melting Pot Restaurants, Inc. is the premier fondue restaurant franchise. Founded in 1975, The Melting Pot continues to be a memorable dining experience. Guests enjoy a choice of fondue cooking styles and a variety of unique entrées combined with dipping sauces. The menu also includes cheese fondues, salads, fine wines and chocolate fondue desserts.

The Bourbon Bacon Cheddar Fondue recipe is featured in The Melting Pot cookbook, available online or at any Melting Pot location. See more here. The cookbook features recipes for cheese fondues, chocolate dessert fondues, entrée cooking styles, sauces and cocktails. It also has special Melting Pot discounts inside valued at about $40.



Serves four to six.


2 3/4 cups (11 ounces) shredded cheddar cheese
3 tablespoons all-purpose flour
1 cup beer (light beer is recommended)
4 teaspoons prepared horseradish
4 teaspoons dry mustard
2 teaspoons Worcestershire sauce
1 tablespoon bourbon
2 tablespoons chopped cooked bacon
2 teaspoons freshly ground pepper
4 teaspoons chopped scallions


1. Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the beer into the bowl. Stir in the horseradish, mustard and Worcestershire sauce using a fork. Cook for 30 seconds, stirring constantly.

2. Add half the cheese and cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Pour the bourbon slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl and cook for about 30 seconds or until the alcohol cooks off. Stir the bourbon into the cheese. Fold in the bacon and pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with scallions.

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