Super Bowl Sunday is TOMORROW so how about a crowd pleaser that is easy to make, yet seems super elegant?

Over my birthday weekend my husband and I visited the Melting Pot for the first time and tried fondue. I knew I’ve always had a love for cheese, but REALLY?! I am IN LOVE with fondue. The act of dipping anything you want into freshly warmed melty cheese is just too good to be able to describe with words. What is even better is that I remade it at home several times since then and I am going to tell you how to do the same.

Now, Here is what I use- feel free to change it to your liking;

• 8oz Beer – I used O’douls (2 reasons… I was serving it to my children and didn’t know if my fondue pot was hot enough to get the alcohol completely out of it like it does at the Melting pot) & I live in NJ and didn’t want to make a separate run to the liquor store and they sell O’douls at the grocery store here. I’m sure something like a Bud or Coors would make the flavor that much better though, but this worked.
• 1 1/2 packs of Shredded Cheese – I used packaged sergento shredded cheddar and swiss (2 different packs) but you can shred your own higher quality cheese if you’d like. This is Cheddar fondue we are making, so the cheddar is a must, but you can omit the swiss however as a normally “swiss cheese hater”, I do still suggest you add the swiss into this, it’s just that much more flavorful. The ratio is 1 package Cheddar to 1/2 package swiss.
• 1 tspoon Flour – It must be All purpose flour however you may use whole wheat. Just add into either the package of cheese and shake until mixed in.
• Mustard Powder – Not sure everyone has dry mustard powder laying around, but you can omit this if you do not. It does make the flavoring better, but it’s not a total deal breaker if you don’t have it.
• Garlic– 1 Cloved finely chopped. Fresh is best, but dried will do too.
• Worcheshire Sauce – Just a few drops.. I like to add a tad more, but that’s just me.
• Black Pepper – just a few shakes.

MAKE IT;

1. Add the beer & garlic to the steel pot (or fondue pot, or whatever you’re using). Wait for it to heat up nice.
2. Add the already floured Shredded cheese in handfuls, one handful at a time mixing after each with a fork in an up and down motion. You’ll see the cheese start melting and at first it’ll look really watery.. that’s OK. after about the 4th handful, you should see it start to thicken and turn into a fondue consistency.
3. Add the Dry Mustard Powder, about 5 good shakes into it.
4. Add the Black Pepper & Worcheshire Sauce & Mix it all up.

You’re done! Keep away from direct heat an consume immediately after. It is not good heated up and will start to burn quickly if left over heat too long.

Suggested Dippers;

• Cubed Apples – YES. Apples. Green are best.
• Carrots
• French Bread or any kind of hard bread
• Cauliflower

Enjoy!

Did you make this recipe? Let me know your thoughts!