This dip is best served warm and bubbly, so it's worth rooting around in your basement to find that long-hidden fondue set. Serve with blanched asparagus or broccoli, boiled potatoes or sliced apple. If you don't have Calvados on hand, you can make the fondue without it, but it kicks it up a notch.
- Prep time 25 minutes
- Total time 25 minutes
Ingredients
Method
Rub cut sides of garlic all over inside of fondue pot or heavy-bottomed saucepan. Pour in Weissbier; bring to simmer over medium heat.
In bowl, toss together Cheddar cheese, Gruyère cheese, cornstarch and cayenne pepper. Using wooden spoon and stirring constantly, add to beer in 3 additions, stirring after each. Whisk in cream cheese and lemon juice until smooth. Stir in Calvados. Place over medium-low heat of fondue burner, adjusting heatas necessary to maintain low simmer and stirring often.
CHANGE IT UP: Cheese Fondue Dip
Substitute no-salt-added chicken broth for beer.
Tip from The Test Kitchen: Weissbier is the German term for wheat beer. It's a pale, crisp, light style that's often bottled unfiltered. The yeast (or lees) in the bottle give it a slightly cloudy appearance and a rich, creamy flavour. It's mild and not bitter – perfect with the melted cheese.
Makes about 3 cups.
Nutritional facts per 1 tbsp: about
- Fibre 0 g
- Sodium 49 mg
- Protein 2 g
- Calories 46.0
- Total fat 4 g
- Cholesterol 11 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 1.0
- Calcium 7.0
- Vitamin A 3.0
