2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. (8 oz.) sharp natural cheddar cheese, shredded
1 pkg. (8 oz.) natural Swiss cheese, shredded
1 clove garlic, halved
1 can (12 oz.) beer
Dash of red pepper sauce
Dippers (see below)

Toss flour, salt, pepper and cheese until cheese is coated. Rub cut garlic clove on inside of earthenware fondue pot. Heat beer in pot over low heat. Add cheese mixture, one cup at a time, stirring after each addition until cheese is melted and blended. Stir in red pepper sauce.

Transfer pot to source of heat at table. Adjust heat when necessary to keep fondue warm. Spear dippers and swirl in fondue with a figure eight motion (if fondue becomes too thick, stir in additional heated beer). Makes 4 servings.

DIPPERS: corn bread, rolled tortillas.