Shelly's Recipe

SEAFOOD FONDUE

Category: Dips - Hot

1 (13 oz) can lobster, crab or shrimp bisque
2 tbsp butter
1/22 tsp dill seed
2 cups (8 oz) shredded Aged Swiss cheese
1/2 tsp salt
1/4 tsp dry mustard and pepper
1 loaf French or Italian bread, cut in chunks
32 medium-sized cooked, cleaned shrimp

Heat bisque with butter and dill in Fondue pot over medium heat. When thoroughly heated, but not boiling, stir in cheese a little at a time, stirring after each addition until cheese is melted. Stir in seasonings.

Serve over low heat. Dip chunks of bread and shrimp in hot mixture. If mixture thickens during serving, stir in a small amount of milk. Serves 4-6