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Cheese and Artichoke Fondue

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By Betty Crocker Kitchens
Updated Sep 11, 2008
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Take a dip! This flavorful artichoke-cheese sauce is perfect for dipping bread and vegetables.

Cheese and Artichoke Fondue

  • Prep Time 30 min
  • Total 30 min
  • Servings 28
  • Ingredients 9
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Ingredients

  • 1 1/2 cups diced process American cheese loaf (8 oz)
  • 1 cup milk
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 teaspoon ground mustard
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
  • 1 can (14 oz) artichoke hearts, drained, chopped
  • 1/4 cup chopped drained roasted red bell peppers (from 7-oz jar) or diced pimientos
  • French or herbed bread cubes, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In 3-quart saucepan, mix American cheese, milk, Worcestershire sauce, flour and mustard. Cook over medium-low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers.
  • Step 
    2
    Transfer cheese mixture to fondue pot. Keep warm over low flame. To serve, dip bread cubes into fondue.

Nutrition

70 Calories
5g Total Fat
4g Protein
2g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
45
Total Fat
5g
7%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
200mg
8%
Potassium
85mg
2%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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