Short-cut fondue dip

Yield: 1 Servings

Measure Ingredient
21½ ounce Canned condensed cheese soup
2 cups Sharp cheddar cheese; grated
1 tablespoon Worcestershire sauce
1 teaspoon Lemon juice
\N ounce Packet freeze-dried chives; chopped
\N \N Celery sticks
\N \N Cauliflower - uncooked; cut into flowerets
\N \N Corn chips - optional

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

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