1 clove garlic
2 cups beer
1 pound sharp Cheddar cheese, shredded
1 pound mild Colby cheese, shredded
2 tablespoons ketchup
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 chopped onion
1 tablespoon olive oil
1/2 teaspoon hot red pepper sauce
Rub fondue pot with garlic and discard garlic. Pour beer into pot and heat over low heat until steam begins to rise.
In a frying pan cook onion in olive oil until tender. Stir into fondue along with remaining ingredients and, stirring constantly, cook over low heat until melted and blended.
Serve immediately with dippers, including bread cubes, hot cooked sausages, and vegetables.