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Cook'n with Betty Crocker 
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Cheese And Herb Fondue |
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Serves: 4 Print this Recipe3 cups swiss cheese shredded (about 12 oz.) 1 cup monterey jack cheese shredded (about 4 oz.) 1 tablespoon flour 1 1/4 cups water 1 tablespoon tomato paste 1 1/2 teaspoons italian seasoning dried crushed 1 teaspoon parsley dried 1 teaspoon chicken bouillon 1/8 teaspoon garlic powder 6 drops hot pepper sauce 1/2 to 1 loaf italian breads cut in bite-size cubes with crust Vienna sausages, cut in 1-inch sections (optional)* Warm water or dry white wine (optional) In a medium bowl, toss cheeses and flour until cheese is coated; set aside. In a 2-quart saucepan, stir water, tomato paste, Italian herb seasoning, parsley, bouillon granules, garlic powder and hot pepper sauce. Over low heat, bring to just below boiling. Stirring constantly, add cheeses, a handful at a time, until melted and mixture is smooth and blended. Transfer mixture to a fondue pot. Place over a fondue burner to keep warm while serving. To serve, spear a bread cube or sausage section with a fondue fork. Swirl food in cheese mixture. Transfer to a dinner fork before eating. If mixture gets too thick while eating, thin with a little water or wine. * Sausages are best if warmed before dipping. To warm, place sausages with liquid in a small saucepan over low heat until heated through. Drain before serving. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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