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Beer Fondue

This creamy, cheesy mixture keeps well in a fondue pot and is likely to be the star of the buffet. It's excellent with pieces of hearty bread, pretzels and fresh veggies. —Sonya Labbe, Los Angeles, California

10 ServingsPrep/Total Time: 25 min.

Ingredients

1-1/2 cups fresh cauliflowerets
2 cups fresh broccoli florets
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded Gruyere or additional Swiss cheese
1 tablespoon all-purpose flour
1-1/2 cups Irish or nonalcoholic beer
2 teaspoons lemon juice
2 tablespoons Dijon mustard
1 French bread baguette (10-1/2 ounces), cubed

Directions

In a large saucepan, bring 4 cups water to a boil. Add broccoli and
cauliflower; cover and cook for 3 minutes. Drain and immediately
place vegetables in ice water. Drain and pat dry; set aside.
In a large bowl, combine the cheeses and flour. In a large saucepan,
heat beer and lemon juice over medium heat until bubbles form around
sides of pan.
Reduce heat to medium-low; add a handful of cheese mixture. Stir
constantly, using a figure-eight motion, until cheese is almost
completely melted. Continue adding cheese, one handful at a time,
allowing cheese to almost completely melt between additions. Add
mustard; cook and stir until mixture is thickened and smooth.
Transfer to a fondue pot and keep warm. Serve with bread cubes and

2 of 2

Beer Fondue (continued)

Directions (continued)

reserved vegetables. Yield: 2-1/2 cups.

Nutrition Facts: 1/4 cup (calculated without bread or vegetables) equals 183 calories, 13 g fat (9 g saturated fat), 46 mg cholesterol, 275 mg sodium, 3 g carbohydrate, trace fiber, 11 g protein.