Green Mountain Fondue
- 1 of 4 Crush each garlic clove with the blade of a chefs knife, then peel and cut in half. Rub the inside of a fondue pot with the garlic and then leave it in the bottom of the pot.
- 2 of 4 Pour the wine into a medium saucepan and bring to a simmer over medium heat. Add the cornstarch and whisk until smooth.
- 3 of 4 Begin adding the Monterey Jack to the wine mixture, one small handful at a time, whisking until smooth. When half of the Monterey Jack is melted, begin adding the cheddar in the same way, until half is absorbed. Then alternate between the cheeses until all is melted. Stir in the cayenne.
- 4 of 4 Transfer the mixture to the fondue pot (or serve directly from saucepan, using a trivet to protect table). Keep flame low. Dip bread, veggies or meat into cheese sauce using fondue forks.
Servings Per Recipe: 6
Per Serving: 28 g pro., 465 kcal cal., 21 g sat. fat, 111 mg chol., 35 g Fat, total, 4 g carb., 671 mg sodium, 0 g fiber