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    Double Cheese Fondue Double Cheese Fondue

    2 cans (11 ounces each) condensed Cheddar cheese soup
    1/4 cup dry white wine or apple juice
    2 cups shredded Swiss or Cheddar cheese (8 ounces)
    1/4 teaspoon garlic powder
    Dash of red pepper sauce
    4 medium green onions, finely chopped (1/4 cup)
    Vegetable Dippers (below), if desired
    Bite-size pieces French bread, if desired


    Heat soup, wine and cheese in 2-quart saucepan or chafing dish over medium heat, stirring occasionally, until cheese is melted. Stir in garlic powder, pepper sauce and onions. Pour into fondue pot or chafing dish to keep warm.

    Spear Vegetable Dippers and bread pieces with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or apple juice.)

    *Vegetable Dippers*
    Bell peppers
    Broccoli
    Cauliflower
    Celery
    Cherry tomatoes
    Pimiento-stuffed olives

    Cut vegetables into bite-size pieces.

    Note: 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.

    Makes 8 servings

    This recipe displayed with permission from General Mills, Inc.

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