Cheddar and Spinach Fondue |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) all-purpose flour |
bagel chunks or granny smith apple sections |
1 cup(s) beer |
2 cup(s) chopped spinach, blanched for 1 minute, then squeezed dry |
cubes of french bread, lightly toasted |
english muffin wedges, lightly toasted |
freshly ground black pepper |
1 tablespoon(s) grainy or dijon mustard |
8 ounce(s) grated processed cheddar cheese from a block (such as velveeta) |
4 ounce(s) grated sharp aged cheddar |
1 pinch(s) ground nutmeg |
Directions:
1. In a bowl, toss processed Cheddar, aged Cheddar and flour.
2. In a large saucepan or flameproof fondue pot, bring beer to a simmer over medium heat.
3. Reduce heat to medium-low. Add cheese mixture, a handful at a time, stirring constantly in a figure-eight motion with a wooden spoon until cheese is melted.
4. Stir in mustard and mix well. Add nutmeg, pepper and spinach and stir well. Remove from heat and set up on a fondue stand with a burner if desired. Serve with bread or other dippers.
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