How to make it

  • Place soup, dip, and cheeses in the fondue pot
  • Heat over medium until the cheese has melted, stirring constantly.
  • Add the wine (I like Sutter Home Chardonnay, but any will do) until it has the consistancy of a thick chowder, about 5 to 6 ounces
  • Serve with French bread cut into large chunks
  • .
  • I suggest using a tea candle to keep it warm. An alcohol burner is too hot and will scorch the bottom.

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