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Damaris Phillips - Chicken & Cheese Fondue

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Damaris Phllips' hearty cheese fondue made with beer will disappear in minutes.
Chicken & Cheese Fondue
Course:
Appetizer
Cuisine:
American
INGREDIENTS:
  • 4 ounces amber beer 
  • 4 ounces half-and-half
  • 8 ounces cream cheese
  • 1/2 teaspoon mustard powder
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper 
  • 4 ounces extra-sharp Cheddar, shredded (about 2 1/2 cups) 
  • 3 ounces smoked gouda, shredded (about 2 cups) 
  • 1 1/2 cups rotisserie chicken, shredded
  • 1 bag Pretzel thins

DIRECTIONS:

  1. Combine the beer, half-and-half and cream cheese in a large saucepan over medium-low heat and cook, whisking, until the cream cheese is melted and well incorporated, about 5 minutes.
  2. Add the mustard powder and garlic powder to the saucepan. Season with salt and pepper and whisk to incorporate. 
  3. Stir in the Cheddar and smoked gouda and cook, stirring, over low heat until all the cheese is melted.
  4. Fold in the chicken and continue to cook for 3-5 minutes until the sauce is thick and ingredients combined.
  5. Serve 1/2 cup in individual bowls with Pretzels on the side. 

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