Cheddar Fondue

Want a different party dip for veggies? Try a warm cheesy fondue.

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Prep Time 20 min
Total Time 20 min
Servings 10

Ingredients

Fondue

1/4: cup butter or margarine

1/4: cup Gold Medal® all-purpose flour

1 1/2: cups Progresso® chicken broth (from 32-oz carton)

6: cups shredded Cheddar cheese (1 1/2 lb)

1/4: to 1/2 teaspoon red pepper sauce

Dippers

: Assorted vegetables (bell pepper strips, broccoli flowerets, cherry tomatoes, mushrooms), if desired

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Directions

1 In heavy 3-quart saucepan, melt butter over low heat. Stir in flour. Cook 3 minutes, stirring constantly. Stir in broth; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.
2 Reduce heat to low. Add cheese, 1 cup at a time, stirring over low heat until cheese is melted and mixture is smooth. Stir in pepper sauce. Pour cheese mixture into fondue pot; keep warm over low heat.
3 Spear vegetables with fondue forks. Dip and swirl vegetables in fondue.

EXPERT TIPS

Expert Tips

Offer hearty multigrain bread cubes as well as the veggies.

Serve cheese fondue for a buffet brunch.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving Fondue without Dippers

Calories: 330
Calories from Fat: 250),

% Daily Value

Total Fat: 27g; 27%
(Saturated Fat 17g, 17% Trans Fat 1/2g 1/2% ),
Cholesterol: 85mg; 85%;
Sodium: 610mg; 610%;
Total Carbohydrate: 3g; 3%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 35%;
Iron: 4%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 1/2 Fat;