Beer-cheese fondue
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ½ | small | Finely chopped onion |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Hot pepper sauce |
| ¼ | teaspoon | Garlic powder |
| 1½ | pounds | Sharp Cheddar cheese spread |
| ¾ | cup | Crumbled blue cheese |
| Beer | ||
Directions
In a medium saucepan over medium heat, melt 2 tablespoons butter. Add ½ small, finely chopped onion and saute until soft. Add 1 tablespoon Worcestershire sauce, 1 teaspoon hot pepper sauce and ¼ teaspoon garlic powder. Reduce heat to medium-low and add 1½ pounds sharp Cheddar cheese spread, a little at a time, allowing cheese to melt after each addition.
Gradually add ¾ cup crumbled blue cheese and enough beer to thin dip to desired consistency (about ½ to 1 cup).
Serve in a fondue pot or bread bowl. Serve hot as a dip or at room temperature as a spread with bread cubes, crackers, new potatoes, vegetables or sausage pieces. To facilitate dipping, offer bamboo skewers.
Posted to CHILE-HEADS DIGEST V4 #279 by Jim Tidwell <snd1jlt@...> on Jan 22, 1998