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* | 2 cups Harp lager (or other Irish-brand beer) |
* | 1 clove garlic, minced |
* | 2 cups grated Cheddar cheese |
* | 2 tsps. flour |
* | 1/2 tsp. Dijon mustard |
* | 1 tsp. Worcestershire sauce |
* | 1 loaf Irish soda bread or French bread, cut into cubes |
* | Assorted crudite: cauliflower, broccoli, green pepper, carrots, cucumber, celery, green onions, cherry tomatoes, etc. |
1 | Heat beer in medium saucepan. Add garlic and bring to boil. |
2 | Add cheese and flour. Reduce heat to medium-low, stirring mixture constantly until incorporated. Add mustard and Worcestershire sauce and stir until smooth. |
3 | Transfer to chafing dish or fondue pot with heat source on low. |
4 | Dip bread and vegetables into fondue. |