Hot Cheese Dunk Recipe
Hot Cheese Dunk Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Field editor Sharon Mensing, Greenfield Iowa, shares this fun and economical fondue, made with dry milk powder, cheese, chicken bouillon and garlic. It's a great dipper for veggies, pretzels and assorted crackers.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup nonfat dry milk powder
  • 1-1/4 cups water
  • 1/2 cup finely chopped onion
  • 1 garlic clove, minced
  • 3 tablespoons butter, cubed
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1/8 teaspoon hot pepper sauce
  • 1-1/2 cups (6 ounces) shredded Swiss cheese or American cheese
  • 1/3 cup grated Parmesan cheese
  • Assorted vegetables or bread cubes

Directions

In a small bowl, combine milk powder and water; set aside. In a large skillet, saute onion and garlic in butter until tender. Stir in flour and bouillon until blended. Add the pepper sauce and reserved milk.
Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in cheeses until melted. Serve warm with vegetables or bread. Yield: 2 cups.
Originally published as Hot Cheese Dunk in Taste of Home April/May 2004, p61

Nutritional Facts

1/4 cup: 176 calories, 11g fat (7g saturated fat), 35mg cholesterol, 307mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 11g protein.

  • 1/2 cup nonfat dry milk powder
  • 1-1/4 cups water
  • 1/2 cup finely chopped onion
  • 1 garlic clove, minced
  • 3 tablespoons butter, cubed
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1/8 teaspoon hot pepper sauce
  • 1-1/2 cups (6 ounces) shredded Swiss cheese or American cheese
  • 1/3 cup grated Parmesan cheese
  • Assorted vegetables or bread cubes
  1. In a small bowl, combine milk powder and water; set aside. In a large skillet, saute onion and garlic in butter until tender. Stir in flour and bouillon until blended. Add the pepper sauce and reserved milk.
  2. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in cheeses until melted. Serve warm with vegetables or bread. Yield: 2 cups.
Originally published as Hot Cheese Dunk in Taste of Home April/May 2004, p61

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