Cheesy Garlic Fondue
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 4 cups
Ingredients
|
2
|
|
cups milk
|
|
2
|
|
t dry mustard
|
|
1
|
|
large clove garlic, finely minced
|
|
3
|
|
T flour
|
|
¼
|
|
t salt
|
|
6
|
|
cups sharp cheddar cheese, grated
|
|
1
|
|
bunch broccoli, cut into bite-size pieces (peel the stem and cut it up for dipping also)
|
|
1
|
|
bunch cauliflower, cut into bite-size pieces
|
|
4
|
|
large carrots, sliced diagonally into ½″ rounds
|
|
4
|
|
celery stalks, sliced diagonally into ½″ rounds
|
Directions
- Combine milk, mustard, garlic, flour, and salt in the top pan of a double boiler; mix well. Fill bottom pan with about 3″ of water, bring to boil, insert top pan, and cook over high heat for 5 minutes, stirring often.
- Stir in cheese. Continue cooking another 5 minutes, or until cheese is melted and mixture is smooth and creamy. Transfer to a 1-quart crockpot set on low to keep warm. Serve with vegetables. (Note: You can serve the veggies raw, or blanch them in 4 quarts of boiling water for 3–5 minutes, strain, rinse with cold water, and serve.)
|
|
|
