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Havarti-Cheddar Fondue

Dip into fun with a quick, foolproof double cheese fondue flavored with sun-dried tomatoes and green onions.

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 (7) 4 Reviews
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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 20

1 1/2
cups shredded Havarti cheese (6 ounces)
1
cup shredded sharp Cheddar cheese (4 ounces)
2
tablespoons Gold Medal™ all-purpose flour
1/2
cup Progresso™ chicken broth (from 32-ounce carton)
1/3
cup milk
1/2
cup sliced drained sun-dried tomatoes in oil
4
medium green onions, sliced ( 1/4 cup)
Crisp breadsticks, if desired
Cut-up fresh vegetables, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In resealable food-storage plastic bag, mix cheeses and flour. Shake until cheese is coated with flour. In fondue pot, heat broth and milk just to a simmer over warm/simmer setting.
  • 2 Add cheese mixture, about 1 cup at a time, stirring with wire whisk until melted. Cook over warm/simmer setting, stirring constantly, until slightly thickened. Stir in tomatoes and onions.
  • 3 Keep warm over warm/simmer setting. Serve with breadsticks and vegetables.

EXPERT TIPS

Expert Tips

Breadsticks and a variety of veggies, such as cauliflower, baby broccoli and bell pepper, are tasty accompaniments to this bubbly hot appetizer.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
130mg
130%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
8%;
Iron
0%;
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; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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