Beer Cheese Fondue Appetizer
Processed cheese fondue made with beer, broccoli, and bell peppers, served with toasted bread cubes
Ingredients
French bread
1 loaf (1 lb)
process cheese spread loaf (cubed)
1 package (16 oz)
Green Giant® frozen chopped broccoli (from 1-lb bag, cooked and drained)
1 1/2 cups
regular or nonalcoholic beer
1/4 cup
diced pimientos (drained)
1 jar (2 oz)
ground mustard
1 teaspoon
Instructions
1
Step 1
Preheat the oven to 350°F. Cut the bread into 1-inch cubes. Place the bread cubes in an ungreased 15x10x1-inch baking pan. Bake for about 10 minutes, stirring twice, until lightly toasted. Transfer to a serving bowl or basket.
2
Step 2
Meanwhile, melt the cheese in a 2-quart saucepan over medium heat, stirring occasionally. Stir in the broccoli, beer, pimientos, and mustard. Heat, stirring occasionally, until hot. Pour the cheese mixture into a ceramic fondue pot set on low, or into a 1.5-quart slow cooker set on low.
3
Step 3
To serve, skewer the toasted bread cubes with a fondue fork or wooden pick and dip into the cheese mixture. The cheese mixture will stay warm for up to 2 hours in the slow cooker on low.
