Beer Cheese Fondue

This smooth and creamy pub cheese spread delivers hearty doses of cheese and beer along with a medley of paprika, mustard, horseradish sauce and cayenne pepper for a fiery kick and massive flavor punch.

1. Prepare the dippers. Cut crusty bread into 1-inch cubes. Arrange additional dippers like soft pretzels or pretzel bites, chopped apples, sliced sausage, and cherry tomatoes on a serving platter. 
2. Prep the cheese. In a large bowl, toss the grated cheese with cornstarch until evenly coated. Set aside. 
3. Simmer the beer. In a small pot, combine the beer, garlic powder, dry mustard, and Worcestershire sauce. Bring to a gentle simmer over medium heat and cook for 1–2 minutes. Remove the pot from the heat and let the mixture cool for 5 minutes. 
4. Warm your fondue pot. While the beer mixture cools, set your fondue pot to low heat to prepare it for serving. 
5. Melt the cheeses. Return the pot with the beer mixture to the stove over medium-low heat. Stir in half the cheese mixture, folding gently until mostly melted. Add the heavy cream and gradually incorporate the remaining cheese, stirring constantly. Heat for 10–15 minutes, or until the mixture is smooth and melted, adding more cream 1 tablespoon at a time if needed to reach your desired consistency. Avoid overheating or prolonged cooking, as this can cause the cheese to seize or separate. 
6. Serve. Transfer the melted beer cheese to the warmed fondue pot. Serve immediately with your prepared dippers. If the cheese begins to thicken as it cools, reheat gently on the stovetop over low heat, adding additional heavy cream 1 tablespoon at a time to adjust the consistency.