BEER CHEESE FONDUE

Prep: 20 minutes | Servings: 4

1 tablespoon butter

1 clove garlic, minced

½ teaspoon dry mustard

8 ounces lager beer

4 ounces medium cheddar cheese, hand shredded

4 ounces Gouda, Gruyère, or Emmenthaler cheese, hand shredded

2 tablespoons flour or cornstarch www.ohiocoopliving.com

Melt butter in a medium pot over medium heat. Add minced garlic and dry mustard and cook 30 seconds until fragrant. Pour in beer and bring to a rolling simmer over medium-high heat. Toss shredded cheese in flour, then gradually add a handful at a time to the beer mixture, constantly whisking and letting each handful melt before adding more. If cheese starts to stick to the bottom of the pot, lower heat. If fondue becomes too thick, whisk in a bit more beer. Transfer mixture to a fondue pot over a heat source (such as a Sterno pot or candle). Serve immediately — beer cheese fondue pairs well with pretzels, cubed bread, apples, carrots, broccoli, and radishes.

Per serving: 282 calories, 20 grams fat (13 grams saturated fat), 70 milligrams cholesterol, 431 milligrams sodium, 6 grams total carbohydrates, 0 grams fiber, 15 grams protein.

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