1 cup beer
4 cups shredded cheddar (I used half sharp white and half mild cheddar)
1 Tbsp flour
1 1/2 tsp dry mustard
1/4 tsp ground black pepper
3 garlic cloves minced
Turn fondue pot on medium low. Add beer and garlic. Wait until bubbles form just around the edges and add pepper, mustard & flour. Stir. Add cheese one cup at a time stirring continuously. Once one cup is melted, add another. Turn pot to warm.
To dip we used:
French bread cubes
Honey pretzel twists
Apple slices
Carrots
Tomatoes
Celery
Broccoli
Snap peas
We made a mini tea light chocolate fondue for dessert with raspberries, pineapple chunks, strawberries & apple slices
