CHEESE FONDUE WITH ROASTED VEGETABLE DIPPERS

Cheese Fondue With Roasted Vegetable Dippers image

Serve this flavorful three cheese dip with bread and a variety of vegetables - an elegant appetizer.

Provided by By Betty Crocker Kitchens

Time 30m

Yield 12

Number Of Ingredients 13

Ingredients

2 cups fresh cauliflower florets
1 medium green bell pepper, cut into 1 1/2-inch pieces
1 medium red bell pepper, cut into 1 1/2-inch pieces
1 medium yellow summer squash, cut into 1/2-inch slices
1 package (8 oz) fresh whole mushrooms
2 cups French bread cubes
1 tablespoon olive oil
4 oz Havarti cheese, shredded (1 cup)
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup shredded American cheese (4 oz)
2 tablespoons all-purpose flour
1 cup dry white wine
1/4 teaspoon garlic powder

Steps:

Heat oven to 450°F. In large bowl, toss dippers with oil to coat evenly; arrange in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until vegetables are crisp-tender and bread cubes are toasted.
In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each time until melted. Cook until very warm. Pour into fondue pot. Stir in garlic powder. Keep warm over medium-low heat.
To serve, skewer roasted vegetables and bread cubes with fondue forks to be dipped into warm cheese.

Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g