Ingredients
2
cans (11 oz each) condensed Cheddar cheese soup
1/4
cup dry white wine or apple juice
2
cups shredded Swiss or Cheddar cheese (8 oz)
1/4
teaspoon garlic powder
1/8
teaspoon red pepper sauce
4
medium green onions, finely chopped (1/4 cup)
Bite-size pieces French bread, if desired
Bell pepper pieces, broccoli florets, cauliflower florets, cherry tomatoes, celery pieces and pimiento-stuffed olives, if desired
Preparation
In 2-quart saucepan or chafing dish, heat soup, wine and cheese over medium heat, stirring occasionally, until cheese is melted. Stir in garlic powder, a few drops pepper sauce and the onions. Pour into fondue pot or chafing dish to keep warm.
Spear bread pieces and vegetables with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or apple juice.)
