Double-Cheese Fondue

 

2

cans (11 oz each) condensed Cheddar cheese soup

1/4

cup dry white wine or apple juice

2

cups shredded Swiss or Cheddar cheese (8 oz)

1/4

teaspoon garlic powder

1/8

teaspoon red pepper sauce

4

medium green onions, finely chopped (1/4 cup)

Bite-size pieces French bread, if desired

Bell pepper pieces, broccoli florets, cauliflower florets, cherry tomatoes, celery pieces and pimiento-stuffed olives, if desired

• 1 In 2-quart saucepan or chafing dish, heat soup, wine and cheese over medium heat, stirring occasionally, until cheese is melted. Stir in garlic powder, a few drops pepper sauce and the onions. Pour into fondue pot or chafing dish to keep warm.
• 2 Spear bread pieces and vegetables with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or apple juice.)