Warm Beer and Cheese Fondue

• 1 lb sharp cheddar cheese, shredded (low fat is fine)
• 1 (12 ounce) bottlelight domestic beer (Coors light is a good brand)
• 3 tablespoons flour
• 1 teaspoon ground mustard powder
• 12 teaspoon red pepper

1. In a fondue pot or sauce pan, bring beer to a simmer.
2. Add mustard and red pepper to beer.
3. Coat cheese with flour.
4. While stirring constantly, slowly add cheese.
5. Fondue is done when mixture becomes a uniform cheese sauce.
6. Good dippers are bread (especially multi-grain), tortilla chips, broccoli, celery, mushrooms, ham and turkey slices, and apples.
7. When I make this as simply a chip dip, I often cook very small (1/4" diameter) sausage balls, and add them to the finished fondue mixture.

cheddar cheese, flour, ground mustard powder, red pepper

Taken from www.food.com/recipe/warm-beer-and-cheese-fondue-322271 (may not work)