Cheddar and Spinach Fondue

Ingredients

• 1 tablespoon(s) all-purpose flour
• Bagel chunks or Granny Smith apple sections
• 1 cup(s) beer
• 2 cup(s) chopped spinach, blanched for 1 minute, then squeezed dry
• Cubes of French bread, lightly toasted
• English muffin wedges, lightly toasted
• Freshly ground black pepper
• 1 tablespoon(s) grainy or Dijon mustard
• 8 ounce(s) grated processed Cheddar cheese from a block (such as Velveeta)
• 4 ounce(s) grated sharp aged Cheddar
• 1 pinch(s) ground nutmeg

Preparation

1. 1. In a bowl, toss processed Cheddar, aged Cheddar and flour.
2. 2. In a large saucepan or flameproof fondue pot, bring beer to a simmer over medium heat.
3. 3. Reduce heat to medium-low. Add cheese mixture, a handful at a time, stirring constantly in a figure-eight motion with a wooden spoon until cheese is melted.
4. 4. Stir in mustard and mix well. Add nutmeg, pepper and spinach and stir well. Remove from heat and set up on a fondue stand with a burner if desired. Serve with bread or other dippers.