Creamy Cheese Fondue
Yield
6 servingsPrep
15 minCook
15 minReady
30Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
american cheese
shredded |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | tablespoons |
green bell peppers
finely chopped |
|
| 1 | tablespoon |
butter
|
|
| 1 ¼ | cups |
white wine
dry |
*
|
| 6 | ounces |
cream cheese
with chives |
|
| 1 | teaspoon |
prepared mustard
|
|
| 1 | pkg |
bread sticks
or french bread |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
american cheese
shredded |
|
| 15 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
green bell peppers
finely chopped |
|
| 15 | ml |
butter
|
|
| 296 | ml |
white wine
dry |
*
|
| 173.4 | ml/g |
cream cheese
with chives |
|
| 5 | ml |
prepared mustard
|
|
| 1 | pkg |
bread sticks
or french bread |
* |
Directions
COMBINE SHREEDED CHEESE AND FLOUR; SET ASIDE.
IN A SAUCEPAN COOK GREEN PEPPER IN BUTTER TILL TENDER BUT NOT BROWN.
STIR IN WINE; HEAT SLOWLY JUST TILL BUBBLING.
GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL SMOOTH AND BUBBLY.
STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER LOW HEAT TILL SMOOTH.
TRANSFER CHEESE MIXTURE TO FONDUE POT.
