Save To Recipe Box
Type the code shown
1 can (10 3/4 ounces) cheddar cheese soup1 cup shredded Wisconsin sharp cheddar cheese1 teaspoon dry mustard1/2 teaspoon paprika2 tablespoons butterpinch cayenne pepper1/3 cup beer (nonalcoholic works fine)1 loaf day-old French or Italian bread or English muffins cut into 1 inch cubes, toasted for 10 minutes in a 350° F oven
Combine soup, cheddar, mustard, paprika, butter, pepper and beer over low heat in a saucepan or fondue pot. Stir often until cheese melts and mixture is blended and hot. If not using a fondue pot, transfer cheese from saucepan to heat-proof bowl and place over warming tray or candle-heated trivet to keep warm. Sprinkle cheese fondue with parsley, if desired. Dip cubes of bread into warm cheese.
Smoky Cheese Fondue
Choose which newsletter(s) you would like to subscribe to in the form below.
All Things Cheese