Havarti-Cheddar Fondue

Recipe from  Betty Crocker ; adjustments made for Intervale Food Hub members

Recipe from Betty Crocker; adjustments made for Intervale Food Hub members

1 1/2 cups shredded Havarti (Forerunner) cheese (6 ounces)

1 cup shredded sharp Cheddar cheese (4 ounces)

2 tablespoons all-purpose flour

1/2 cup beef, chicken, or vegetable broth

1/3 cup milk

1/2 cup sliced drained sun-dried tomatoes in oil

4 medium green onions, sliced ( 1/4 cup)

Crisp breadsticks, if desired

Cut-up fresh vegetables, if desired


In resealable food-storage plastic bag, mix cheeses and flour. Shake until cheese is coated with flour. In fondue pot, heat broth and milk just to a simmer over warm/simmer setting.

Add cheese mixture, about 1 cup at a time, stirring with wire whisk until melted. Cook over warm/simmer setting, stirring constantly, until slightly thickened. Stir in tomatoes and onions.

Keep warm over warm/simmer setting. Serve with breadsticks and vegetables.