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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.