Cheddar Fondue

Cheddar Fondue

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

10

servings

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
  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.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Offer hearty multigrain bread cubes as well as the veggies.
Special Touch
Serve cheese fondue for a buffet brunch.

Nutrition Information:

1 Serving (1 Serving Fondue without Dippers)
  • Calories 330
    • (Calories from Fat 250),
  • Total Fat 27g
    • (Saturated Fat 17g,
    • Trans Fat 1/2g),
  • Cholesterol 85mg;
  • Sodium 610mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 18g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.