eggs and cheese

Heat soup, wine and cheese in 2-quart saucepan or chafing dish over medium heat, stirring occasionally, until cheese is melted. Stir in garlic powder, pepper sauce and onions. Pour into fondue pot or chafing dish to keep warm.

Spear Vegetable Dippers and bread pieces with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or apple juice.)

*Vegetable Dippers*
Bell peppers
Broccoli
Cauliflower
Celery
Cherry tomatoes
Pimiento-stuffed olives

Cut vegetables into bite-size pieces.

Note: Leftover fondue? Thin it with a little milk to turn it into a delicious soup! Top servings with croutons, and serve with apple and pear slices.

Makes 8 servings

This recipe displayed with permission from General Mills, Inc.