| 1 1/2 | cups shredded Havarti cheese (6 ounces) |
| 1 | cup shredded sharp Cheddar cheese (4 ounces) |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1/2 | cup Progresso® chicken broth (from 32-ounce carton) |
| 1/3 | cup milk |
| 1/2 | cup sliced drained sun-dried tomatoes in oil |
| 4 | medium green onions, sliced ( 1/4 cup) |
| Crisp breadsticks, if desired |
| Cut-up fresh vegetables, if desired |
| 1. | In resealable food-storage plastic bag, mix cheeses and flour. Shake until cheese is coated with flour. In fondue pot, heat broth and milk just to a simmer over warm/simmer setting. |
| 2. | Add cheese mixture, about 1 cup at a time, stirring with wire whisk until melted. Cook over warm/simmer setting, stirring constantly, until slightly thickened. Stir in tomatoes and onions. |
| 3. | Keep warm over warm/simmer setting. Serve with breadsticks and vegetables. |
|
| Breadsticks and a variety of veggies, such as cauliflower, baby broccoli and bell pepper, are tasty accompaniments to this bubbly hot appetizer. |
Nutrition Information:
70 ( 50); 5g ( 3 1/2g, 0g); 15mg; 130mg; 2g ( 0g, 0g); 3g 4%; 2%; 8%; 0% 0 ; 0 ; 1/2 ; 1/2 0