Crab Cheese Fondue
3/4 cup milk
1/2 cup condensed Cream of Mushroom Soup
2 cups (8oz) shredded Cheddar cheese
8 oz. proscessed cheese (Velveeta)cubed
1 can (6oz) crabmeat drained,flaked and cartilege removed
2 tsp. lemon juice
1 garlic clove halved
Cubed French bread, cherry tomatoes and baby zucchini for dipping
In a saucepan, combine milk and soup until blended.
Add cheeses; cook and stir over low heat until melted.
Stir in crab and lemon juice, remove from heat.
Rub the inside of a fondue pot with cut side of the garlic, discard garlic.
Pour cheese mixture into pot; keep at a gentle simmer over low heat.
Serve with veggies and bread
Pairs Well With
I made this recipe for an easy appetizer at my last dinner party and by the end , everyone wanted the recipe right then and there. It comes from a back issue of Tastte of Home. It's yummy.