Appetizer Beer-Cheese Fondue

Turn cheese spread into something spectacular by stirring in beer and broccoli and serving it warm with bread cubes. MORE+ LESS-

By Betty Crocker Kitchens

September 9, 2016

loaf (1 pound) French bread

loaf (16 oz. box) VELVEETA™ Original Cheese, cubed

1 1/2

cups frozen chopped broccoli (from 12-oz bag), cooked and drained

1/4

cup regular or nonalcoholic beer

jar (2 ounces) diced pimientos, drained

teaspoon ground mustard

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1

Heat oven to 350°. Cut bread into 1-inch cubes. Place bread pieces in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 10 minutes, stirring twice, until lightly toasted. Transfer to serving bowl or basket.
2

Meanwhile, melt cheese in 2-quart saucepan over medium heat, stirring occasionally. Stir in broccoli, beer, pimientos and mustard. Cook, stirring occasionally, until hot. Pour cheese mixture into ceramic fondue pot over Low heat or into 1 1/2-quart slow cooker at Low heat setting.
3

To serve, skewer toasted bread pieces with fondue forks or wooden skewers and dip into cheese mixture. Cheese mixture will hold in slow cooker on Low heat setting up to 2 hours. 16 servings (1/2 cup bread cubes and 2 tablespoons fondue each).

Although French bread is delicious with the fondue, you could use another hearty white bread instead. Sourdough, Vienna and Italian bread would all work in this recipe.
In French, the word fondue means "melted." Popular in the 1970s, fondue is making a comeback, particularly for relaxed entertaining.