Comida Kraft
Recipe Box

Swiss and Sun-Dried Tomato Fondue

Prep Time
15
min.
Total Time
25
min.
Servings

2 cups or 16 servings, 2 Tbsp. each

For a more sophisticated take on fondue, try this version, made with dry white wine, Swiss cheese and sun-dried tomatoes.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.
Please use alcohol responsibly.

Substitute

Substitute KRAFT Shredded Cheddar Cheese for the shredded Swiss cheese.

Servings

  • 2 cups or 16 servings, 2 Tbsp. each

Nutritional Information

Serving Size 2 cups or 16 servings, 2 Tbsp. each
AMOUNT PER SERVING
Calories 70
Total fat 4.5g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 85mg
Carbohydrate 3g
Dietary fiber 0g
Sugars 1g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I'm only giving this 1 star because of the way it turned out. 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.
Date published: 2006-01-02
Rated 1 out of 5 by from Once I moved the cheese from the stove to the fondue pot and let it warm for a few minutes, grease... 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.
Date published: 2005-12-22
Rated 4 out of 5 by from amazing fondue! 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!
Date published: 2007-04-05
Rated 1 out of 5 by from The fondue was very thick, even when I added additional wine. The fondue was very thick, even when I added additional wine.
Date published: 2009-03-08
Rated 2 out of 5 by from It became very thick, very fast. It became very thick, very fast. It was nice to try though.
Date published: 2006-01-14
Rated 5 out of 5 by from
Date published: 2004-05-11
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