Monday, October 8, 2007

Cheese and Artichoke Fondue

1 1/2 cups diced process American cheese loaf (8 oz)
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon Gold Medal® all-purpose flour
1 teaspoon 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

1. 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.
2. Transfer cheese mixture to fondue pot. Keep warm over low flame. To serve, dip bread cubes into fondue.

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