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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.