Short-cut Fondue Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Crockpot, Dips | 1 | Servings | |
INGREDIENTS
| 21 1/2 | oz | Canned condensed cheese soup |
| 2 | c | Sharp cheddar cheese, grated |
| 1 | T | Worcestershire sauce |
| 1 | t | Lemon juice |
| oz | Packet freeze-dried chives | |
| chopped | ||
| Celery sticks | ||
| Cauliflower – uncooked, cut | ||
| into flowerets | ||
| Corn chips – optional | ||
| 2 1/2 | urs. Stir until smooth and well blended. Keep hot , urs. Stir until smooth and well blended. Keep hot in the pot. |
INSTRUCTIONS
Combine condensed soup, grated cheese, Worcestershire sauce, lemon juice, and chives. Cover and heat on low in slow-cooking pot for 2 to Dip celery sticks, cauliflower, and corn ships into cheese mixture. Posted to recipelu-digest Volume 01 Number 269 by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1654
Calories From Fat: 1076
Total Fat: 118.6g
Cholesterol: 205.8mg
Sodium: 7890mg
Potassium: 3839mg
Carbohydrates: 84.2g
Fiber: 18.8g
Sugar: 16.3g
Protein: 62.6g