1 small clove garlic- halved
3/4 c beer
8 oz (2 c) process Swiss Cheese- shredded
4 oz (1 c) sharp natural Cheddar cheese- shredded
1 T all purpose flour
dash bottled hot pepper sauce
Rub inside of heavy pan with cut surface of garlic. Discard garlic. Add beer and heat slowly. Coat cheeses with flour. Gradually add to beer, stirring constantly, till mixture is thickened and bubbly. (Do not allow mixture to become too hot). Stir in hot pepper sauce. Transfer to fondue pot, place over fondue burner. If mixture becomes too thick, stir in a small amount of warmed beer.
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