Brunch Fondue

Instructions

1. Place shredded alpine style and swiss into a large bowl. Cover and let stand for 2 hours at room temperature. Toss alpine style and swiss with flour.
2. Rub cut sides of garlic on the inside of a large saucepan. Mince garlic; set aside. Combine wine and lemon juice in the pan over medium heat; bring to a gentle boil. Add reserved garlic; cook and stir for 1 minute.
3. Reduce heat to low. Gradually stir in cheese mixture until melted. (Do not boil.) Add the spinach, bacon and green onions; cook and stir until spinach is wilted. Remove from the heat. Season with salt and pepper to taste. Stir in red pepper flakes if desired.
4. Transfer to a fondue pot. Heat on low to keep warm. Serve with dippers.