2 cans (10 ¾ ounces) Cheddar Cheese Soup, undiluted
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
½ teaspoon garlic powder, or to taste
1 – 2 bottles Guinness stout or draught
1 pound shredded sharp Cheddar cheese
In a saucepan over medium heat combine soup, Worcestershire sauce, dry mustard, garlic powder and 1 bottle of Guinness, bring to a simmer. Reduce heat to low.
Add Cheddar cheese and stir until cheese is melted. Add more beer if necessary to thin cheese. Keep warm in a fondue pot, chafing dish or small slow cooker.
For dippers: Cut French, Italian or other hearty, crusty bread into cubes, or use chips or crackers.
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