Soooo fondue you! Our Roasted Garlic and Beer Fondue is a total cheese dip dream. Warm your hands over a bubbling pot of this easy to make, easy to customize, and easy to share dish. What do you like to dip in your fondue? Let us know and find the recipe in the comments!
Whole Roasted Garlic & Beer Fondue
Product
Smoky Gouda
Servings
4 Servings
Total Time
75 Mins
Soooo fondue you! Our Roasted Garlic and Beer Fondue is a total cheese dip dream. Warm your hands over a bubbling pot of this easy to make, easy to customize, and easy to share dish. What do you like to dip in your fondue? Let us know and find the recipe in the comments!
Ingredients
- 1 wedge Smoky Gouda
- 2 whole garlic bulbs
- 0.25 cup almond or cashew milk
- 0.50 cup lager
- 0.50 tbsp arrowroot powder (or corn starch)
- 0.50 tsp Dijon mustard
- 0.25 tsp sea salt
- 1-2 baguettes or ciabatta buns, long
- 1 apple
- 1 pear
Directions
- First, roast your garlic bulbs:Preheat your oven to 400 degrees F. Peel the outer layer of the bulb back and slice about ¼” of the top of the bulb, exposing the inside of the garlic. Wrap each bulb in aluminum foil and place on a baking sheet in your oven for 45 minutes (or until golden brown).
Once cooked, place your Nuts For Cheese™, almond milk, the cloves from 1 of the bulbs (remove using a spoon), lager, arrowroot, Dijon and sea salt in a high powered blender and blend until creamy and smooth. *Note, this makes about 4 servings, if you are feeding a larger group, double the recipe.
- Once blended, light your fondue set and add your cheese sauce to warm it up. This takes a while to heat, so make sure you have time. While heating you can cut up the bread and fruit.
- Once ready, dip your bread and fruit into the cheese sauce and serve. You can also dip crostini into the sauce and top with the additional roasted garlic and a piece of fruit.
