Appetizer Beer Cheese Fondue
Turn cheese spread into something spectacular by stirring in beer and broccoli and serving it warm with bread cubes.
1 (1 pound) loaf French bread
1 (16 ounce) package process cheese spread loaf, cubed
1 1/2 cups frozen chopped broccoli (from 12-ounce bag), cooked and
1/4 cup regular or nonalcoholic beer
1 (2 ounce) jar diced pimientos, drained
1 teaspoon ground mustard
Preheat oven to 350°F (177°C). Cut bread into 1-inch cubes. Place bread pieces in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Bake about 10 minutes, stirring twice, until lightly toasted. Transfer to serving bowl or basket.
Meanwhile, melt cheese in 2-quart saucepan over medium heat, stirring occasionally. Stir in broccoli, beer, pimientos and mustard. Cook, stirring occasionally, until hot. Pour cheese mixture into ceramic fondue pot over Low heat or into 1 1/2-quart slow cooker at low heat setting.
To serve, skewer toasted bread pieces with fondue forks or wooden skewers and dip into cheese mixture. Cheese mixture will hold in slow cooker on low heat setting up to 2 hours. 16 servings (1/2 cup bread cubes and 2 tablespoons fondue each).
Preparation/Total Time: 35 minutes
Although French bread is delicious with the fondue, you could use another hearty white bread instead. Sourdough, Vienna and Italian bread would all work in this recipe.
1 Serving (1 Serving): Calories 200 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 6 g, Trans Fat ncg), Cholesterol 25 mg; Sodium 580 mg; Total Carbohydrate 17 g (Dietary Fiber 2 g, Sugars ncg), Protein 10 g; Exchanges: 1 Starch; 1 High-Fat Meat; 1/2 Fat; Carbohydrate Choices: 1