Cheese And Herb Fondue


Serves: 4
Total Calories: 927

Ingredients

3 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 bread cut in bite-size cubes with crust
Vienna sausages, cut in 1-inch sections (optional)*
Warm water or dry white wine (optional)

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 927
Calories from Fat: 589

This Cheese And Herb Fondue recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.


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