Beer adds body to a smooth, hot cheese dip. Perfect for potlucks and parties!
Assorted dippers such as cubes of bread, cubes of ham, green onions, apple wedges and pretzel twists, if desired
clove garlic, peeled, cut in half
cup butter or margarine
cup all-purpose flour
can or bottle (12 oz) regular or nonalcoholic beer
cups shredded mild Cheddar cheese (1 1/2 lb)
Green onion, chopped, if desired
Rub inside of 3-quart saucepan with cut sides of garlic; discard garlic. Add butter to saucepan; melt over low heat. Stir in flour; cook 2 minutes, stirring constantly. Stir in beer. Increase heat to medium-high; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.
Reduce heat to low. Add cheese, about 1/2 cup at a time, stirring until cheese is melted and mixture is smooth.
Transfer cheese mixture to fondue pot. Immediately place fondue pot over flame. Serve with dippers. Garnish dip with onions.
If you like your dip spicy, stir 1/4 to 1/2 teaspoon red pepper sauce into the cheese sauce once it is melted and smooth.
If you don't have a fondue pot, keep the dip warm in a 1 1/2-quart slow cooker.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.