Hot Cheese Dunk Recipe
Hot Cheese Dunk Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 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

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. 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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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