Basic Cheddar and Beer Fondue

Ingredients:

• 3 cups Shredded Old Cheddar Cheese

• 1 Tbsp. All purpose flour

• 1 clove garlic, halved

• 1/2 cup Light craft beer at room temperature

• 1 Tbsp. fresh squeezed lime juice

• 1 tsp Dijon mustard

• 1/2 tsp Worcestershire Sauce

Instructions:

1. In a bowl, combine Cheddar and flour; mix well to coat cheese with flour. Set aside.

2. Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add beer and lime juice; bring to a simmer over medium heat. Reduce heat to medium-low.

3. Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.

4. Add Mustard and Worcestershire sauce, stirring will. Transfer to a fondue pot and serve immediately.

Serve with: Pita chips, french bread cubed, pretzel crackers, cherry tomatoes, roasted red bell peppers, Brussels sprouts, cauliflower and asparagus.

Roasted Vegetables: (Make ahead)

Place bell pepper chunks, cauliflower florets, asparagus spears and Brussels sprouts on a lightly greased baking sheet.

Roast at 425° for 20-25 min. turning once until vegetables are tender and caramelized on the outside.

Source: "The Fondue Bible" Second Edition by Ilana Simon