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Cheddar Fondue

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Cheddar Fondue
  • Prep 20 min
  • Total 20 min
  • Servings 10
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Want a different party dip for veggies? Try a warm cheesy fondue.
Updated Oct 19, 2009

Ingredients

Fondue

  • 1/4 cup butter or margarine
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 6 cups shredded Cheddar cheese (1 1/2 lb)
  • 1/4 to 1/2 teaspoon red pepper sauce

Dippers

  • Assorted vegetables (bell pepper strips, broccoli flowerets, cherry tomatoes, mushrooms), if desired
Make With
Make With
Gold Medal Flour

Steps

  • 1
    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.
  • 2
    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.
  • 3
    Spear vegetables with fondue forks. Dip and swirl vegetables in fondue.

Tips from the Betty Crocker Kitchens

  • tip 1
    Offer hearty multigrain bread cubes as well as the veggies.
  • tip 2
    Serve cheese fondue for a buffet brunch.

Nutrition

330 Calories, 27g Total Fat, 18g Protein, 3g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving Fondue without Dippers
Calories
330
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
17g
87%
Trans Fat
1/2g
Cholesterol
85mg
28%
Sodium
610mg
25%
Potassium
100mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
18g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
4%
4%
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;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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