Beer and Cheddar Fondue

By HeatherS

Ingredients

• 1 clove garlic, halved
• 1 cup light beer
• 1/2 teaspoon instant chicken bouillon granules
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 cup shredded American cheese (4 ounces)
• 2 cups shredded sharp cheddar cheese (8 ounces)
• Assorted items for dipping (French or Italian bread cubes, breadsticks, broccoli florets, red sweet pepper pieces, soft pretzels)

Details

Servings 6

Preparation

Step 1

Rub the bottom and sides of a heavy metal fondue pot* with the garlic halves; discard garlic. In fondue pot, combine the beer and bouillon. Bring to boiling over medium-high heat.

In a small bowl, stir together cornstarch and the water. Add cornstarch mixture in a steady stream to beer mixture while stirring with a heat-resistant rubber spatula or wooden spoon. Cook and stir until thickened and bubbly. Reduce heat to medium-low. Gradually stir in shredded cheeses, stirring after each addition until cheese melts.

Place fondue pot over fondue burner. Serve immediately with desired items for dipping. Spear item with a fondue fork or wooden skewer; dip into cheese mixture, swirling to coat. (Fondue will thicken as it holds over the burner.) Makes 6 to 8 servings.

Note: If you want to use a ceramic fondue pot, prepare fondue in a medium saucepan as above through Step 2. Transfer cheese mixture to ceramic pot and continue as directed in step 3.