Easy Cheese Fondue

1 garlic clove (smashed)

4 tbsp. butter

1/4 cup all-purpose flour

1 (12 oz.) Yuengling beer

1/4 (12 oz.) Yuengling beer

3/4 tsp. Country Bob’s All Purpose Sauce

1/4 tsp. dry mustard

1/4 tsp. cayenne pepper

4 cups shredded Cheddar cheese

Assorted Dippers (*We suggest sauteed mushrooms, steamed broccoli, toasted french bread w/ homemade herb butter and/or cauliflower)

In a 4 qt. saucepan, rub the smashed garlic clove all over the sides and bottom of the saucepan; melt the butter over medium heat. Whisk in the flour and cook for 1 minute while constantly stirring until a roux is formed. Add in the beer and bring to a boil; reduce heat and simmer while stirring occasionally until the sauce is thick and consistent. Add in the All Purpose Sauce, mustard powder and cayenne pepper; stir to mix in completely. Add in the cheese one cup at a time ensuring to melt in between additions; stir until it is smooth. Add to fondue pot and serve with dippers.

*Johnna’s tip: It’s cold outside and time for warm, comfort foods. Fondue is a fun and easy start to a winter full of warm soups and the like. We paired our fondue with the suggestions we listed above and had a fun feast with our guests. The good thing about fondue is you can make just about anything into a dipping option, pick the foods you have taste for that match well with the cheese. This dish can serve up to four people or two very hungry people (*which is what we were last night…), Enjoy!