Saturday, October 29, 2011

Appetizer Beer & Cheese Fondue

The fondue was once one of the most popular dishes, being relatively simple to prepare yet having a most elegant presentation. There are various types of fondue, as you are probably aware: those appropriate for appetizers, main dishes and desserts. This time we'll deal with the "appetizer" fondue, perfect for an evening with friends or your family. Please remember that all fondues use hot oil and a flame, so be very cautious around your little ones, both pet and child. We used to make these every New Year's eve when my children were young and they loved the tradition. Just use the non-alcoholic versions for children or those with dietary restrictions.

Appetizer Beer & Cheese Fondue 
(Originally found on the Betty Crocker Website)


1 loaf (1 pound) French Bread
1 pkg (16 oz) process cheese spread loaf, cubed (aka Velveeta or alternative)
1 pkg cooked, chopped and drained broccoli
1/4 c regular or non-alcoholic beer 
1 jar (2 oz) diced pimentos, drained
1 tsp ground mustard


  1. Heat oven to 350 degrees. Cut bread into 1-inch cubes. Place bread pieces in an ungreased jelly roll pan or cookie sheet (15 1/2 x 10 1/2 x 1"). Bake approximately 10 minutes, stirring twice until lightly toasted. Transfer to serving bowl or basket.
  2. Meanwhile, melt cheese in 2-qt saucepan over medium heat, stirring occasionally. Stir in broccoli, beer, pimentos and mustard. Cook, stirring constantly until hot. Pour into ceramic fondue pot over low heat, or in 1/2 quart slow-cooker at Low heat setting.
  3. To serve, skewer toasted bread pieces with fondue forks or wooden skewers and dip into cheese mixture. Cheese mixture will keep in slow cooker on "Low" for about 2 hours.
16 servings (1/2 c bread cubes and 2 tbsp fondue each)

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