Fondue recipe

Bourbon Bacon Cheddar Fondue

23/4 cups (11 ounces) shredded Cheddar cheese

3 tablespoons all-purpose flour

1 cup beer (light beer recommended)

4 teaspoons prepared horseradish

4 teaspoons dry mustard

2 teaspoons Worcestershire sauce

1 tablespoon bourbon

2 tablespoons chopped cooked bacon

2 teaspoons freshly ground pepper

4 teaspoons chopped green onions

1. Toss the cheese with the flour in a bowl.

2. Place a metal bowl over a saucepan filled with 2 inches of water. (Or use a conventional double-boiler.) Bring the water to a boil over high heat.

3. Reduce the heat to medium. Pour the beer into the bowl. With a fork, stir in the horseradish, mustard and Worcestershire sauce. Cook for 30 seconds, stirring constantly.

4. Add half the cheese mixture; cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted.

5. Pour the bourbon slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl; cook for about 30 seconds or until the alcohol cooks off. Stir the bourbon into the cheese. Fold in the bacon and pepper.

6. Pour into a warm fondue pot and keep warm over low heat. Garnish with green onions.

Yield: 4-6 servings

Per serving, based on 6 servings: 263 calories; 18.5 grams fat (63 percent calories from fat); 11 grams saturated fat; 56 milligrams cholesterol; 14.5 grams protein; 6 grams carbohydrate; 1 gram sugar; 0.5 grams fiber; 384 milligrams sodium; 388 milligrams calcium; 96 milligrams potassium.

- Adapted from "Dip Into Something Different," by the Melting Pot restaurants (Favorite Recipes Press, 2008).