• Servings: 3 cups
• 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

1. In a saucepan, combine milk and soup until blended.
2. Add cheeses; cook and stir over low heat until melted.
3. Stir in crab and lemon juice, remove from heat.
4. Rub the inside of a fondue pot with cut side of the garlic, discard garlic.
5. Pour cheese mixture into pot; keep at a gentle simmer over low heat.
6. Serve with veggies and bread

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.