Copps Food Centers
Cheesy Spinach and Artichoke Fondue
Ingredients
| 2/3 | cup | beer |
| 3 | cups | shredded Colby/Jack cheese |
| 2 | tablespoons | all-purpose flour |
| 1 | can | (14 oz.) artichoke hearts, coarsely chopped |
| 1/2 | cup | frozen chopped spinach, thawed and drained |
| 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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