Want a different party dip for veggies? Try a warm cheesy fondue.
cup butter or margarine
cup Gold Medal™ all-purpose flour
cups Progresso™ chicken broth (from 32-oz carton)
cups shredded Cheddar cheese (1 1/2 lb)
to 1/2 teaspoon red pepper sauce
Assorted vegetables (bell pepper strips, broccoli flowerets, cherry tomatoes, mushrooms), if desired
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.
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.
Spear vegetables with fondue forks. Dip and swirl vegetables in fondue.
Offer hearty multigrain bread cubes as well as the veggies.
Serve cheese fondue for a buffet brunch.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving Fondue without Dippers
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.