Short-cut fondue dip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 21½ | ounce | Canned condensed cheese soup |
| 2 | cups | Sharp cheddar cheese; grated |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Lemon juice |
| ounce | Packet freeze-dried chives; chopped | |
| Celery sticks | ||
| Cauliflower - uncooked; cut into flowerets | ||
| Corn chips - optional | ||
Directions
Combine condensed soup, grated cheese, Worcestershire sauce, lemon juice, and chives. Cover and heat on low in slow-cooking pot for 2 to 2½ hours.
Stir until smooth and well blended. Keep hot in the pot. Dip celery sticks, cauliflower, and corn ships into cheese mixture.
Posted to recipelu-digest Volume 01 Number 269 by James and Susan Kirkland <kirkland@...> on Nov 17, 1997