Shelly's Recipe

SPICY MEXICAN FONDUE

Category: Dips - Hot

1 (15-1/2 oz) can refried beans
1/2 lb (2 cups) grated cheddar cheese
2 tbsp butter
2 tbsp minced scallion
1 clove garlic, minced
1/2 tsp Worcestershire sauce
1 cayenne pepper, seeded and chopped
1 Anaheim or poblano chile pepper, seeded and chopped
3/4 cup beer at room temperature

Combine refried beans, cheddar cheese, butter, scallion, garlic, Worcestershire sauce, cayenne pepper, and chile pepper in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer gradually, while stirring. Transfer to a fondue pot. Accompany with tortilla chips or fresh vegetables for dipping. Yield: 4 servings