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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beer-cheese Fondue

Recipe Tags: Cheese Recipes

Date Added: January 04, 2014


2 Tablespoons Butter 2 Tablespoons Butter (1/4 stick) cut into 6 pieces
1/2 Onion 1/2 Finely chopped onion
1 Tablespoon Worcestershire Sauce 1 Tablespoon Worcestershire sauce to taste
1 Teaspoon Hot Sauce 1 Teaspoon Hot Sauce (opt.)
1/4 Teaspoon Garlic Powder 1/4 Teaspoon Garlic powder up to 3
1 1/2 Pounds Sharp Cheddar Cheese 1 1/2 Pounds Sharp Cheddar cheese spread
3/4 Cup Blue Cheese 3/4 Cup Crumbled blue cheese
1 Unit Beer 1 Unit Beer or water
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1. In a medium saucepan over medium heat, melt 2 tablespoons butter.

2. Add 1/2 small, finely chopped onion and saute until soft.

3. Add 1 tablespoon Worcestershire sauce, 1 teaspoon hot pepper sauce and 1/4 teaspoon garlic powder.

4. Reduce heat to medium-low and add 1 1/2 pounds sharp Cheddar cheese spread, a little at a time, allowing cheese to melt after each addition.

5. Gradually add 3/4 cup crumbled blue cheese and enough beer to thin dip to desired consistency (about 1/2 to 1 cup).

6. Serve in a fondue pot or bread bowl. Serve hot as a dip or at room temperature as a spread with bread cubes, crackers, new potatoes, vegetables or sausage pieces.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Gluten, Cheese, Malt, Garlic, Alcohol, Onion allergies.
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