Cheesy Spinach and Artichoke Fondue

Yield: Serves 4-6; Makes about 3 cups

Ingredients

2/3	cup	beer

3	cups	shredded Colby/Jack cheese

2	tablespoons	all-purpose flour

1/2	cup	frozen chopped spinach, thawed and drained

1	can	(14 oz.) artichoke hearts, coarsely chopped

1/2	teaspoon	garlic powder

1/2	teaspoon	salt

1/4	teaspoon	ground black pepper

Directions:

In fondue pot over moderate heat, bring beer to a boil. Lower heat and slowly stir in cheese and flour. Cook until cheese is melted but not bubbly.

Mix spinach, artichoke hearts, garlic powder, salt and pepper into beer mixture. Cook until heated throughly about 5-10 minutes. If mixture becomes too thick, add up to 1/3 cup more beer.

Transfer fondue pot to lit burner.

Variation: All Colby or all Monterey Jack cheese may be used in place of the combination.

Serve with Nacho chips, breadsticks and cubes of French bread.

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