Shelly's Recipe

A PUB-STYLE FONDUE

Category: Dips - Hot

1 bottle dark ale or beer
1/2 tsp dry mustard and chicken bouillon mix
1/8 tsp garlic powder, cayenne pepper and nutmeg
2 tbsp cold water and cornstarch
2 cups shredded cheddar cheese
1 cup cubed Velveeta cheese

Combine first 6 ingredients (dark ale through nutmeg) in a large saucepan. Bring to a boil over medium heat.

Whisk together cold water and cornstarch until blended; stir into ale mixture. Cook until thickened and bubbly, about 2 minutes. Reduce heat to low.

Gradually add cheddar cheese and Velveeta cheese, stirring until melted. Transfer to a ceramic fondue pot. Serve warm with assorted steamed vegetables, French bread cubes or bread sticks. Serves 4 - 6.