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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
1 1/2 cups diced process American cheese loaf (8 oz)
1 cup milk
1 tbsp Worcestershire sauce
1 tbsp Gold Medal® flour
1 tsp ground mustard
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 can (14 oz) artichoke hearts, drained, chopped
1/4 cup chopped drained roasted red bell peppers (from 7-oz jar) or diced pimientos
French or herbed bread cubes, if desired
In 3-quart saucepan, mix American cheese, milk, Worcestershire sauce, flour and mustard. Cook over medium-low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers.
Transfer cheese mixture to fondue pot. Keep warm over low flame. To serve, dip bread cubes into fondue.
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CHEESE AND ARTICHOKE FONDUE
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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
1 1/2 cups diced process American cheese loaf (8 oz)
1 cup milk
1 tbsp Worcestershire sauce
1 tbsp Gold Medal® flour
1 tsp ground mustard
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 can (14 oz) artichoke hearts, drained, chopped
1/4 cup chopped drained roasted red bell peppers (from 7-oz jar) or diced pimientos
French or herbed bread cubes, if desired
In 3-quart saucepan, mix American cheese, milk, Worcestershire sauce, flour and mustard. Cook over medium-low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers.
Transfer cheese mixture to fondue pot. Keep warm over low flame. To serve, dip bread cubes into fondue.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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