Print Options

Back to Hot Cheese Dunk >

Include these items:

Taste of Home Logo

Hot Cheese Dunk

 Hot Cheese Dunk
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.
8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1/4 cup) equals 176 calories, 11 g fat (7 g saturated fat), 35 mg cholesterol, 307 mg sodium,

2 of 2

Hot Cheese Dunk (continued)

Nutritional Facts: 8 g carbohydrate, trace fiber, 11 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.