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Prep 30min
Total30min
Servings28
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Ingredients
2
cups shredded Gruyère or Swiss cheese (8 oz)
2
packages (8 oz each) cream cheese, softened
1/4
cup frozen stir-fry bell peppers and onions (from 1-lb bag)
1/2
cup dry white wine or milk
1/8
teaspoon ground red pepper (cayenne)
3
cans (6 oz each) crabmeat, drained and cartilage removed
1
loaf (14 to 16 oz) French bread, cut into 1-inch cubes
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Steps
1
In 2-quart saucepan or chafing dish, heat all ingredients except crabmeat and bread over medium heat, stirring constantly, until cheese is melted. Stir in crabmeat. Pour into fondue pot or chafing dish to keep warm; dip will hold for 2 hours.
2
Spear bread cubes with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or milk.)
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This sensational seafood dip is also great served with raw zucchini sticks, red bell pepper strips or blanched pea pods.
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