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Cheese and Artichoke Fondue

Cheese and Artichoke Fondue

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Betty Crocker Kitchens

Updated Sep 11, 2008

Cheese and Artichoke Fondue

Cheese and Artichoke Fondue

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Prep Time 30 min
Total 30 min
Servings 28
Ingredients 9

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Ingredients

1 1/2 cups diced process American cheese loaf (8 oz)
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon Gold Medal™ all-purpose flour
1 teaspoon ground mustard
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 can (14 oz) artichoke hearts, drained, chopped
1/4 cup chopped drained roasted red bell peppers (from 7-oz jar) or diced pimientos
French or herbed bread cubes, if desired

Make With

Gold Medal Flour

Instructions

Step
1

In 3-quart saucepan, mix American cheese, milk, Worcestershire sauce, flour and mustard. Cook over medium-low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers.
Step
2

Transfer cheese mixture to fondue pot. Keep warm over low flame. To serve, dip bread cubes into fondue.

Nutrition

70 Calories

5g Total Fat

4g Protein

2g Total Carbohydrate

0g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 70

Calories from Fat: 45

Total Fat: 5g; 7%

Saturated Fat: 3g; 15%

Trans Fat: 0g

Cholesterol: 15mg; 5%

Sodium: 200mg; 8%

Potassium: 85mg; 2%

Total Carbohydrate: 2g; 1%

Dietary Fiber: 0g; 0%

Sugars: 0g

Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 4%; 4%

Calcium: 10%; 10%

Iron: 0%; 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; 1/2 High-Fat Meat; 0 Fat;

Carbohydrate Choice

0

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

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