Garlic and Herb Cheddar Cheese And Snickerdoodle Chocolate Fondue

Garlic and Herb Cheddar Cheese

1 cup beer base

2 tsp. garlic, chopped

10 oz. cheddar/Swiss cheese blend

6 oz. Green Goddess dip (a mixture of cream cheese, sour cream, onions, chives and parsley)

10 turns of black pepper

In a double boiler fondue pot, pour in beer and turn on heat. As beer is warming, add garlic. Blend. Toss shredded cheese with flour in a separate bowl. Add small quantities of cheese to the warm beer and mix thoroughly using a whipping motion once cheese is melted. Continue to add small quantities of cheese to bring to proper consistency (like warm honey). Add Green Goddess mixture and pepper. Fold into cheese.

Snickerdoodle Chocolate Fondue

8 oz. milk chocolate, finely chopped

½ cup caramel ice cream topping

2 tbsp. chunky peanut butter

½ oz. Bailey's Irish Cream

½ oz. butterscotch schnapps

Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly; or place the chocolate in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Add the caramel and peanut butter and stir gently until blended. Then add the Bailey's Irish Cream and the Butterscotch Schnapps. Stir in and enjoy. Keep fondue warm over low heat.