Beer and Cheddar Fondue

Ingredients

• 4 ounces processed cheese food shredded
• 0.5 teaspoon chicken soup base instant
• 2 tablespoons cornstarch 
• 1 clove garlic halved
• 1 cup beer light
• 8 ounces sharp cheddar cheese shredded
• 2 tablespoons water cold
• 20 servings items sweet red french italian assorted soft for dipping ( or bread cubes, breadsticks, broccoli florets, pepper pieces, pretzels, and/or precooked baby sunburst squash)
• 20 servings items ) sweet red french italian assorted soft for dipping ( or bread cubes, breadsticks, broccoli florets, pepper pieces, pretzels, and/or precooked baby sunburst squash

Equipment

• bowl
• sauce pan
• pot
• wooden spoon
• spatula
• skewers

Directions

1. Rub the bottom and sides of a heavy metal fondue pot* with the garlic halves; discard garlic. In fondue pot, combine the beer and bouillon. Bring to boiling over medium-high heat.
2. In a small bowl, stir together cornstarch and the water.
3. Add cornstarch mixture in a steady stream to beer mixture while stirring with a heat-resistant rubber spatula or wooden spoon. Cook and stir until thickened and bubbly. Reduce heat to medium-low. Gradually stir in shredded cheeses, stirring after each addition until cheese melts.
4. Place fondue pot over fondue burner.
5. Serve immediately with desired items for dipping. Spear item with a fondue fork or wooden skewer; dip into cheese mixture, swirling to coat. (Fondue will thicken as it holds over the burner.) Makes 6 to 8 servings.
6. Note: If you want to use a ceramic fondue pot, prepare fondue in a medium saucepan as above through Step
7. Transfer cheese mixture to ceramic pot and continue as directed in step 3.