Cheddar and Beer Fondue with Red and Green dippers
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
For the Dippers:
  • 4 red potatoes, chopped and boiled
  • 1 red pepper, chopped in large pieces
  • 1 salami, sliced and then halved
  • 1 bunch of asparagus
  • 2 handfuls of brussels sprouts
  • 1 head of broccoli, cut into florets
For the Fondue:
  • 1 clove of garlic, halved
  • 1 cup of beer*
  • 8 oz of Cheddar, shredded
  • 8 oz of Swiss, shredded
  • 1 tablespoon of cornstarch
  • pinch of white pepper**
  • dash of hot sauce
  • dash of ground mustard
Instructions
For the Dippers:
  1. Preheat oven to 375 degrees and spread the asparagus, brussels sprouts, broccoli, and red pepper onto a sheet pan and drizzle with olive oil. Roast in the oven for 15 mins just to partially cook the veggies. Set aside with the potatoes until ready to serve.
For the Fondue:
  1. Rub the inside of the fondue pot or small sauce pot with the halves of garlic and heat over medium-low heat and pour in the beer. Bring beer to a slow simmer
  2. Mix the cornstarch with the shredded cheese, this helps the cheese melt smoothly, add a handful of the cheese to the simmering beer. Once the handful melts completely add another handful, continuing until all the cheese has been added.
  3. Then add the pepper, hot sauce, and ground mustard and stir
  4. Serve immediately with the dippers
Notes
*Choose a beer that you enjoy the taste of and is not super overpowering with any particular flavor, I used an IPA that Johnny and I have on draft in our home keg!

**black pepper works just fine but the white pepper doesn't show up as dark flecks
Recipe by Chick and her Cheese at https://chickandhercheese.com/cheddar-and-beer-fondue-with-red-and-green-dippers/