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Double-Cheese Fondue

Double-Cheese Fondue
  • Prep 20 min
  • Total 20 min
  • Servings 8

Dip it once, but enjoy the flavor of double cheese. The flavorful fondue is perfect for dipping bread and vegetables. ...MORE+ LESS-

Ingredients

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

Steps

Hide Images
  • 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.)

Expert Tips

  • Fondue isn't just savory cheese sauces. There are also wonderful chocolate dessert fondues. Fruit, pretzels, graham crackers and marshmallows become dippers for rich warm chocolate sauces.
  • The name fondue comes from the French word "fondre," which means "to melt". Whether cheese, wine or chocolate, fondue tastes great in any language!
  • Leftover fondue? Thin it with a little milk to turn it into a delicious soup! Top servings with croutons, and serve with apple and pear slices.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
125
% Daily Value
Total Fat
14 g
Saturated Fat
8 g
Cholesterol
40 mg
Sodium
780 mg
Potassium
70 mg
Total Carbohydrate
8 g
Dietary Fiber
0g
Protein
11 g
% Daily Value*:
Vitamin A
36%
36%
Vitamin C
4%
4%
Calcium
34%
34%
Iron
2%
2%
Exchanges:
2 Vegetable; 1 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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