Beer and cheese Fon­due Dip

Canadian Living - Holiday Entertaining - - Easy entertaining -

Hands-on time: 25 min­utes To­tal time: 25 min­utes Makes: about 3 cups

This dip is best served warm and bub­bly, so it’s worth root­ing around in your base­ment to find that long-hid­den fon­due set. Serve with blanched as­para­gus or broc­coli, boiled pota­toes or sliced ap­ple. If you don’t have Cal­va­dos on hand, you can make the fon­due with­out it, but it kicks it up a notch. 1 clove gar­lic, halved

1⅓ cups Weiss­bier

225 g medium Ched­dar cheese,

shred­ded

170 gG ruyère cheese, shred­ded

2 tbsp corn­starch pinch cayenne pep­per

115 g cream cheese, cubed

1 tbsp le­mon juice

1 tbsp Cal­va­dos or brandy

Rub cut sides of gar­lic all over in­side of fon­due pot or heavy-bot­tomed saucepan. Pour in Weiss­bier; bring to sim­mer over medium heat.

In bowl, toss to­gether Ched­dar, Gruyère, corn­starch and cayenne pep­per. Us­ing wooden spoon and stir­ring con­stantly, add to Weiss­bier in 3 ad­di­tions. Whisk in cream cheese and le­mon juice un­til smooth. Stir in Cal­va­dos. Place over medium-low heat of fon­due burner, ad­just­ing heat as nec­es­sary to main­tain low sim­mer and stir­ring of­ten. per 1 tbsp: about 46 cal, 2 g pro, 4 g to­tal fat (2 g sat. fat), 1 g carb (0 g di­etary fi­bre, trace sugar), 11 mg chol, 49 mg sodium, 13 mg potas­sium. % RDI : 7% cal­cium, 1% iron, 3% vit A, 1% fo­late.

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