Chewy sourdough bread would be fabulous with this fondue; it's hearty enough to stand up to the robust flavors.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 1 clove garlic, split in half
- 2 cups beer (non alcoholic is fine)
- 1 lb. sharp Cheddar cheese, shredded
- 1 lb. mild Colby cheese, shredded
- 2 Tbsp. ketchup
- 1 Tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1 onion, chopped
- 1 Tbsp. olive oil
- 1/2 tsp. hot red pepper sauce
Preparation:
Rub fondue pot with garlic and discard garlic. Pour beer into pot and heat over low heat until steam begins rising from surface.
In heavy skillet cook onion in olive oil until tender. Stir into fondue along with remaining ingredients and, stirring constantly, cook over low heat until melted and blended. You may add more cheese or beer to reach the desired consistency. Serve immediately with dippers, including bread cubes, hot cooked sausages, and vegetables.
