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Dinner Recipes

Jack-o’-Lantern Fondue

Beer, mustard and Tabasco give this fondue lots of flavor.

Serving Size:


Active Time:

20 min.

Total Time:

30 min.


  • 2 slices American cheese
  • 10 slices white sandwich bread
  • 1 Tbs. butter
  • 1 shallot, minced
  • 1 (12 oz.) btle. lager beer
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. mustard powder
  • ½ tsp. Tabasco sauce
  • ½  tsp. salt
  • 2 lbs. sharp Cheddar Velveeta, cut into cubes
  • 8 oz. sharp Cheddar cheese, shredded
  • 2 Tbs. ketchup
  • 2 tsp. black concentrated food coloring
  • Assorted dippers, such as cooked Tater Tots, broccoli and cauliflower florets, carrot and jicama sticks


  1. Using kitchen scissors, cut out eyes, nose and mouth from American cheese; cover and reserve.
  2. Using ghost-shaped cookie cutters, cut out shapes from bread. If desired, toast or broil ghosts.
  3. In large pot, melt butter over medium heat. Add shallot; cook, stirring occasionally, 8–10 min. Add beer, Worcestershire, mustard, Tabasco and salt; bring to simmer. In four batches, stir in Velveeta and shredded Cheddar, stirring until completely melted before adding next batch. Pour into fondue pot; keep warm over low heat.
  4. Just before serving, mix ketchup and food coloring; brush over cheese face features; place on fondue. Serve with ghosts and dippers.

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