BEER FONDUE

Beer Fondue image

This creamy, cheesy mixture keeps well in a fondue pot and is likely to be the star of the buffet. It's excellent with pieces of hearty bread, pretzels and fresh veggies. -Sonya Labbe, Los Angeles, California

Provided by Taste of Home

Time 25m

Yield 2-1/2 cups.

Number Of Ingredients 10

Ingredients

1-1/2 cups fresh cauliflowerets
2 cups fresh broccoli florets
2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded Gruyere or additional Swiss cheese
1 tablespoon all-purpose flour
1-1/2 cups Irish or nonalcoholic beer
2 teaspoons lemon juice
2 tablespoons Dijon mustard
1 French bread baguette (10-1/2 ounces), cubed

Steps:

In a large saucepan, bring 4 cups water to a boil. Add broccoli and cauliflower; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; set aside., In a large bowl, combine the cheeses and flour. In a large saucepan, heat beer and lemon juice over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Add mustard; cook and stir until mixture is thickened and smooth. , Transfer to a fondue pot and keep warm. Serve with bread cubes and reserved vegetables.

Nutrition Facts : Calories 183 calories, Fat 13g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 275mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.