Cheese and Artichoke Fondue
1 1/2 cups diced process American cheese (8 ounces)
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 ounces)
1 can (14 ounces) artichoke hearts, drained and chopped
1/4 cup chopped roasted red bell peppers or diced pimiento
Dippers (below), if desired
Mix American cheese, milk, Worcestershire sauce, flour and mustard in
3-quart saucepan. Cook over medium-low heat, stirring occasionally, until
cheese is melted.
Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell
Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with
French or herb bread cubes
Vegetables (sliced carrots, cherry tomatoes, broccoli flowerets,
Makes about 4 cups fondue
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.