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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 Ratings)

7 Ratings

5 Stars 57%

4 Stars 29%

3 Stars

2 Stars 14%

1 Stars

Member Reviews ( 4 )

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Prep Time 30 min
Total Time 30 min
Servings 20

Ingredients

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

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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.

Got questions? Our experts have the answers. Ask Betty now.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 9/28/2012 9:03:36 PM REPORT ABUSE

Rating:

I lived in Peru and lived buying these coikeos from the street vendors. My recipe also calls for the zested rind of 1 lemon. To make manjarblanco in the States, cover 1 unopened can sweetened condensed milk with water in a saucepan and bring to a boil. Reduce heat and simmer for 3 hours. Cool before opening.

This reply was: Helpful Inspiring

Posted 7/20/2011 11:10:52 AM REPORT ABUSE CheeseHead17 said:

Rating:

I'd never thought of using Havarti for a fondue, but it's definitely a match made in heaven. The creaminess of the cheese is perfect for dipping all kinds of goodies, and the green onion-sun-dried tomato flavor makes it exquisite. I used Dofino Havarti in mine, which I've always found produces creamier and richer results for about the same price--you can look at www.dofinousa.com to see if it's sold in your area. They also have lots of other nice recipes using Havarti.

This reply was: Helpful Inspiring