Crab Cheese Fondue
3/4 cup milk
1/2 cup condensed cream of mushroom or celery soup,undiluted
2 cups (8-ounces) shredded cheddar cheese
8 ounces process cheese (Velveeta), cubed
1 (6-ounce) can crab meat, drained, flaked and cartilage removed
2 teaspoons lemon juice
1 garlic clove, halved
Cubed French bread, cherry tomatoes, baby
zucchini, cooked new potatoes and/or
artichoke hearts 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 the heat.
Rub the interior of a fondue pot with the cut side of garlic; discard garlic.
Pour cheese mixture into pot; keep at a gentle simmer over low heat.
Serve with bread cubes, tomatoes, zucchini, potatoes and/or artichoke hearts.