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Cheese Fondue With Roasted Vegetable Dippers

Betty Crocker Kitchens
Updated Nov 19, 2010
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Serve this flavorful three cheese dip with bread and a variety of vegetables - an elegant appetizer.

Cheese Fondue With Roasted Vegetable Dippers

  • Prep Time 30 min
  • Total 30 min
  • Servings 12
  • Ingredients 13
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Ingredients

Dippers

  • 2 cups fresh cauliflower florets
  • 1 medium green bell pepper, cut into 1 1/2-inch pieces
  • 1 medium red bell pepper, cut into 1 1/2-inch pieces
  • 1 medium yellow summer squash, cut into 1/2-inch slices
  • 1 package (8 oz) fresh whole mushrooms
  • 2 cups French bread cubes
  • 1 tablespoon olive oil

Fondue

  • 4 oz Havarti cheese, shredded (1 cup)
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 1 cup shredded American cheese (4 oz)
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 1/4 teaspoon garlic powder

Instructions

  • Step 
    1
    Heat oven to 450°F. In large bowl, toss dippers with oil to coat evenly; arrange in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until vegetables are crisp-tender and bread cubes are toasted.
  • Step 
    2
    In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each time until melted. Cook until very warm. Pour into fondue pot. Stir in garlic powder. Keep warm over medium-low heat.
  • Step 
    3
    To serve, skewer roasted vegetables and bread cubes with fondue forks to be dipped into warm cheese.

Nutrition

170 Calories
11g Total Fat
8g Protein
8g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
320mg
13%
Potassium
240mg
7%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
5%
Sugars
2g
Protein
8g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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