1 pkg* (16-oz) shredded extra-sharp Cheddar cheese
1 pkg (8-oz) cream cheese, softened
1 cup heavy cream
1 jar (7-oz) diced pimiento, drained well
1/4 cup thinly sliced green onions
1/4 tsp ground red pepper
Combine the Cheddar cheese, cream cheese, and heavy cream in a 3 to 4 -quart slow cooker or crockpot. Place the lid on the cooker and cook on low setting for 1 hour. Remove lid and stir the mixture to combine. Replace the lid and continue cooking for 30 more minutes.
Add the pimiento, onions and red pepper to the cheese mixture stirring to blend. Replace the lid and and continue cooking for another 30 minutes or until the mixture is hot through.
Serve the fondue with fresh vegetables, tortilla chips, or lightly toasted French or Italian bread cubes.
Yield: 4 cups of fondue
1 cup heavy cream
1 jar (7-oz) diced pimiento, drained well
1/4 cup thinly sliced green onions
1/4 tsp ground red pepper
Combine the Cheddar cheese, cream cheese, and heavy cream in a 3 to 4 -quart slow cooker or crockpot. Place the lid on the cooker and cook on low setting for 1 hour. Remove lid and stir the mixture to combine. Replace the lid and continue cooking for 30 more minutes.
Add the pimiento, onions and red pepper to the cheese mixture stirring to blend. Replace the lid and and continue cooking for another 30 minutes or until the mixture is hot through.
Serve the fondue with fresh vegetables, tortilla chips, or lightly toasted French or Italian bread cubes.
Yield: 4 cups of fondue
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