1 tablespoon butter
1 tablespoon minced garlic
1 block cream cheese
16 ounces grated mozzarella cheese
8 ounces grated Monterey Jack cheese
5 ounces Gorgonzola cheese
1 Sierra Nevada Porter beer
1 teaspoon Worchestshire sauce
1 tablespoon fresh thyme
In a large sauce pot:
Melt 1 tablespoon of butter with one heaping tablespoon of minced garlic. Allow garlic to cook until it becomes a little brown on the edges.
Add one block cream cheese and continue to stir and sauce pot until it melts and combines with garlic.
To that mixture on medium to low heat add 1 pound or 16 ounces of grated mozzarella cheese, 8 ounces of grated Monterey Jack cheese, 5 ounces of Gorgonzola cheese, one bottle of Sierra Nevada Porter beer, and one teaspoon of worchestshire sauce, and 1 tablespoon of fresh thyme. continue to stir until all the cheese is melted and combine.
To keep cheese warm serve in a fondue pot or crockpot.
Presented by: Heather Grubb
Air Date: January 31, 2014