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 peppers. Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with dippers. *Dippers* French or herb bread cubes Soft breadsticks Cut-up bagels Vegetables (sliced carrots, cherry tomatoes, broccoli flowerets, cauliflowerets) 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.