A Pub-Style Fondue | Recipes & Menus | Blue Flame Kitchen
Cook this gooey beer-spiked cheese dip on the stove before transferring it to a ceramic fondue pot. Serve with cubes of bread or steamed vegetables.
Ingredients
- 1 bottle (12 oz/341 mL) dark ale or beer
- 1/2 tsp dry mustard
- 1/2 tsp chicken bouillon mix
- 1/8 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1/8 tsp nutmeg
- 2 tbsp cold water
- 2 tbsp cornstarch
- 2 cups shredded cheddar cheese
- 1 cup cubed Velveeta cheese
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