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Category: Dips - served warm
Prep Time: Cook Time: Total Time:
1 tablespoon butter
1 small onion, chopped
2 carrots, thinly sliced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
1 cup light beer
1/3 cup all-purpose flour
1 1/2 cups fat-free half- and-half
1 3/4 cups 2 percent shredded cheddar cheese
4 slices 2 percent American cheese, cut into small pieces
2 teaspoons cornstarch
Suggested dippers: carrots, broccoli or cauliflower pieces, or pretzels
Instructions:
Melt butter in large nonstick skillet. Add onion, carrots and celery and cook, stirring occasionally, about 5 to 8 minutes, or until soft. Add garlic and cook 30 seconds. Stir in chicken broth and beer. Reduce heat and simmer, stirring occasionally, 20 to 25 minutes or until carrots are tender.
Ladle about half of broth-vegetable mixture into a blender; cover and blend until smooth. (Use caution when blending a hot mixture and always vent the cover when blending hot foods or liquids.) Pour puree into a 3-quart saucepan. Repeat with remaining broth-vegetable mixture and pour into saucepan.
Whisk flour into half-and-half; then whisk half-and-half mixture into broth-vegetable mixture. Simmer, stirring constantly, 2 to 3 minutes, or until it begins to thicken. Toss cheeses with cornstarch and add to saucepan. Stir constantly until cheese has melted and mixture is smooth.
Serve warm with desired dippers.
Makes 4 cups or about 12 (1/3 cup) fondue portions.
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Cheesy Beer Fondue
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Category: Dips - served warm
Prep Time: Cook Time: Total Time:
1 tablespoon butter
1 small onion, chopped
2 carrots, thinly sliced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
1 cup light beer
1/3 cup all-purpose flour
1 1/2 cups fat-free half- and-half
1 3/4 cups 2 percent shredded cheddar cheese
4 slices 2 percent American cheese, cut into small pieces
2 teaspoons cornstarch
Suggested dippers: carrots, broccoli or cauliflower pieces, or pretzels
Instructions:
Melt butter in large nonstick skillet. Add onion, carrots and celery and cook, stirring occasionally, about 5 to 8 minutes, or until soft. Add garlic and cook 30 seconds. Stir in chicken broth and beer. Reduce heat and simmer, stirring occasionally, 20 to 25 minutes or until carrots are tender.
Ladle about half of broth-vegetable mixture into a blender; cover and blend until smooth. (Use caution when blending a hot mixture and always vent the cover when blending hot foods or liquids.) Pour puree into a 3-quart saucepan. Repeat with remaining broth-vegetable mixture and pour into saucepan.
Whisk flour into half-and-half; then whisk half-and-half mixture into broth-vegetable mixture. Simmer, stirring constantly, 2 to 3 minutes, or until it begins to thicken. Toss cheeses with cornstarch and add to saucepan. Stir constantly until cheese has melted and mixture is smooth.
Serve warm with desired dippers.
Makes 4 cups or about 12 (1/3 cup) fondue portions.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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