Cider Cheese Fondue

No, I don't have a photo. My fondue pot is chrome and not that photogenic. Truth is, I was too busy dipping fruit and dunking veggies to spare a moment to take a picture. This is rare recipe in that it doesn't contain wine. I think the apple cider does a splendid job of adding a subtle sweetness to contrast the sharp Cheddar and softer Swiss. Sprinkle in some garlic powder and cracked black pepper to liven it up further. I filed this recipe under "Appetizers", but honestly, I consider it a meal. There's no way I'm stopping after a few dips. Just give in to the hot brewing pot of cheese and fill up! Someone suggested using Muenster instead of Swiss and since it's one of my favorite cheeses, I vow to try that combination in the future!

INGREDIENTS
4 cups sharp white Cheddar cheese, shredded
2 cups Swiss cheese (such as Gruyere), shredded
1 1/2 cups apple cider
2 Tbsp all-purpose flour
1/4 tsp. garlic powder (to taste)
freshly ground black pepper, to taste

Dipping Suggestions:
bread, cubed
crackers
pears, sliced
apples, sliced
broccoli
cauliflower
chicken, shrimp, or beef skewers

DIRECTIONS
1. In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Stir in the cheeses and flour. Cook and stir for 3-4 minutes or until cheese is melted. Season to taste with garlic powder and pepper. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread, crackers, fruit, vegetables, and/or meat for dipping.

Serves 8.

(Adapted from All Recipes)