CHARCUTERIE AND CHEESE FONDUE

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Charcuterie and Cheese Fondue image

Provided by Trisha Yearwood

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon unsalted butter
1 medium shallot, grated
1 clove garlic, grated
One 15-ounce can fire-roasted tomatoes, very well drained
1 chipotle in adobo, minced
16 ounces processed cheese, preferably Velveeta, chopped
1 cup shredded pepper jack cheese
1/2 cup whole milk
Charcuterie board for dipping: sliced baguette, assorted cheeses, crackers, assorted veggies, sliced prosciutto, sliced black pepper salami, sliced cured chorizo, nuts, mustard, jam, etc.

Steps:

  • Melt the butter in a medium saucepan over medium-high heat. Add the shallot and garlic and cook, stirring, until softened, about 2 minutes. Add the tomatoes and chipotle and cook, stirring, until slightly dried out, about 1 minute.
  • Add the cheeses and milk and heat at a bare simmer, stirring, until melted. Transfer to a bowl and serve immediately with your favorite dippers.

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