Day 20 – Beer & Cheese Fondue

Fondue is something that always impresses a crowd. It seems hard yet, it’s so easy. This is great either room temperature in a bread bowl or hot in a small crockpot.

Day 20 – Beer & Cheese Fondue

2 cloves garlic

1 – 1½ c. beer

¼ lb. Gruyere cheese

1 8 oz. package of cream cheese, softened and in 8 pieces

Salt and pepper to taste

Bacon bits (optional)

1 round loaf Pumpernickel bread (optional)

Rub small pot or crockpot with the garlic cloves. Add the beer and bring to a simmer. Whisk in the cheese, stirring until melted. Add salt and pepper to taste. Add more beer until desired consistency.

Most people like bacon, although I think it can sometimes take over the taste of the dish. Use with frugally. If using at room temperature in the bread bowl, cut top fourth off loaf of bread. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread for serving.

Serve hot or room temperature with cubed bread, veggie sticks, pretzels, etc. Pumpernickel is a great flavor with the beer and cheese.

Enjoy!