Cheese And Artichoke Fondue
1−1/2 cups diced processed American cheese
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon all−purpose flour
1 teaspoon ground mustard
1−1/2 cups shredded Cheddar cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup roasted red peppers, drained and diced
Mix American cheese, milk, Worcestershire sauce, flour and mustard in a 3−quart saucepan. Cook over medium−low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with dippers.
Tags: american cheese, artichoke hearts, bell peppers, cheese milk, cheese mixture, ground mustard, purpose flour, quart saucepan, roasted red peppers, saucepan cook, shredded cheddar
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