CHEDDAR FONDUE

Cheddar Fondue image

Want a different party dip for veggies? Try a warm cheesy fondue.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 10

Number Of Ingredients 6

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Ingredients

1/4 cup butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
6 cups shredded Cheddar cheese (1 1/2 lb)
1/4 to 1/2 teaspoon red pepper sauce
Assorted vegetables (bell pepper strips, broccoli flowerets, cherry tomatoes, mushrooms), if desired

Steps:

In heavy 3-quart saucepan, melt butter over low heat. Stir in flour. Cook 3 minutes, stirring constantly. Stir in broth; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.
Reduce heat to low. Add cheese, 1 cup at a time, stirring over low heat until cheese is melted and mixture is smooth. Stir in pepper sauce. Pour cheese mixture into fondue pot; keep warm over low heat.
Spear vegetables with fondue forks. Dip and swirl vegetables in fondue.

Nutrition Facts : Calories 330, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 17 g, ServingSize 1 Serving Fondue without Dippers, Sodium 610 mg, Sugar 1 g, TransFat 1/2 g