Appetizers

Swiss and Sun-Dried Tomato Fondue

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Swiss and Sun-Dried Tomato Fondue recipe

photo by:kraft

time

prep:

15 min

total:

25 min

servings

total:

2 cups or 16 servings, 2 Tbsp. each

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what you need

pkg. (8 oz.) KRAFT Shredded Swiss Cheese

Tbsp. flour

cup dry white wine

3/4

cup chopped sun-dried tomatoes

Tbsp. brandy (optional)

Dash ground nutmeg

Dash black pepper

Make It

TOSS cheese with flour; set aside.

MIX wine and tomatoes in medium saucepan; bring just to boil on medium heat. Reduce heat to low. Gradually add cheese mixture, stirring constantly and allowing cheese to melt before adding more cheese.

BRING just to boil, stirring constantly. Stir in brandy, nutmeg and pepper. Transfer to small heat-proof bowl or fondue pot placed over warming burner to serve. Serve as a dip with breadsticks.

Kraft Kitchens Tips

Substitute

Substitute KRAFT Shredded Cheddar Cheese for the shredded Swiss cheese.

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naugaroo

posted:3/8/2009

The fondue was very thick, even when I added additional wine.

erchicklet

posted:4/5/2007

amazing fondue! I found the key to keeping it soft is a good fondue pot, otherwise it does thicken up, but that is what good fondue does!

Joy3112

posted:1/14/2006

It became very thick, very fast. It was nice to try though.

Rosiecheex

posted:1/2/2006

I'm only giving this 1 star because of the way it turned out. It tasted good, but it was way too thick. My husband actually made this, so unless he made an error,(he swears he didn't). Either there was too much cheese (we used cheddar) or too much flour or just not enough liquid. I actually added 3/4 of a cup of chicken stock to thin it out, even then it was still too thick. I will try other fondue recipes again but not this one.

a cook

posted:12/21/2005

Once I moved the cheese from the stove to the fondue pot and let it warm for a few minutes, grease started forming on the top and around the sides, not very appealing also, it wasn't creamy...my BUNCO friends were surprised this was a Kraft recipe, they never have problems with Kraft recipes. Oh well, we spread it on the bread anyway.