Beer and cheese Fondue Dip
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,
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.