Ingredients

The following ingredients have 8 Servings
  • 8 ounces bacon ends and pieces
  • 2 large jalapenos (minced*)
  • 8 ounces cream cheese
  • 16 ounces sharp cheddar (grated)
  • 12 ounces beer

Instruction

  • In large stockpot or dutch oven, cook bacon ends and pieces. If cooking an entire 16 ounce package, you can save half the bacon for an omelet or to top a twice baked potato, or you can go all out and double the amount I suggest in this recipe.
  • Set bacon aside to drain, and discard all but 1 tablespoon of bacon grease.
  • Over medium heat, saute the jalapeno until fragrant, about 3-5 minutes. Reduce heat to low and add the cooked bacon, cream cheese, sharp cheddar, and beer. Continue to stir until all the cheese is fully melted.
  • Serve immediately. Football fondue is best kept warm up to the point of eating, so use a slow cooker on the warm setting and let people dip right in.