Prep Time: 30 Minutes
Start to Finish: 30 Minutes
Servings: 20
1½ cups shredded Havarti cheese (6 oz)
1 cup shredded sharp Cheddar cheese (4 oz)
2 tablespoons Gold Medal® all-purpose flour
½ cup Progresso® chicken broth (from
32-oz carton)
1⁄3 cup milk
½ cup sliced drained sun-dried tomatoes in oil
4 medium green onions, sliced (¼ cup)
Dunkers (crisp breadsticks, pretzels and cut-up
fresh vegetables)
1
In large resealable food-storage plastic bag, mix
cheeses and flour. Seal bag and shake until cheese
is coated with flour. In fondue pot, heat broth and
milk just to a simmer over warm/simmer setting (do
not boil).
2
Add cheese mixture, about 1 cup at a time, stirring
constantly with wire whisk until melted. Cook over
warm/simmer setting, stirring constantly, until slightly
thickened. Stir in tomatoes and onions.
3
Keep fondue warm over warm/simmer setting.
Serve with breadsticks, pretzels, and vegetables
for dipping.
PER SERVING (2 TABLESPOONS FONDUE): Calories 70; Total Fat
5g (Saturated Fat 3.5g); Sodium 130mg; Total Carbohydrate
2g (Dietary Fiber 0g); Protein 3g
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