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Crab Cheese Fondue
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3/4 cup milk
1/2 cup condensed cream of mushroom or celery soup, undiluted
2 cups (8 ounces) shredded cheddar cheese
8 ounces process cheese (Velveeta), cubed
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 teaspoons lemon juice
1 garlic clove, halved
Cubed French bread, cherry tomatoes, baby zucchini, cooked new potatoes and/or artichoke hearts for dipping
In a saucepan, combine milk and soup until blended. Add cheeses; cook and stir
over low heat until melted. Stir in crab and lemon juice; remove from the heat.
Rub the interior of a fondue pot with the cut side of garlic; discard garlic.
Pour cheese mixture into pot; keep at a gentle simmer over low heat. Serve with
bread cubes, tomatoes, zucchini, potatoes and/or artichoke hearts.
Yield: 3 cups.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |