February 20, 2012


Maureen Mullane

1 C dry white wine
2 t cornstarch
2 t dry mustard
1 pound (16 oz.) 2% Velveeta, cut into 1/2 inch cubes
1 C Kraft 2% Shredded Cheddar Cheese

Mix first 3 ingredients in medium saucepan. Add Velveeta, cook on medium heat 5 minutes, or until Velveeta is melted and mixture is well blended. Stir frequently

Add cheddar, cook and stir 2-3 minutes or until melted. Transfer to fondue pot or small slow cooker set on low.

Serve with sliced apples, broccoli florets and French bread cubes Print This Post

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