Cheese Fondue With Roasted Vegetable Dippers

This flavorful three cheese dip is ready in just 30 minutes - serve with bread and a variety of vegetables.

  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 12

Ingredients

Dippers

2
cups fresh cauliflower florets
1
medium green bell pepper, cut into 1 1/2-inch pieces
1
medium red bell pepper, cut into 1 1/2-inch pieces
1
medium yellow summer squash, cut into 1/2-inch slices
1
package (8 oz) fresh whole mushrooms
2
cups French bread cubes
1
tablespoon olive oil

Fondue

4
oz Havarti cheese, shredded (1 cup)
1
cup shredded sharp Cheddar cheese (4 oz)
1
cup shredded American cheese (4 oz)
2
tablespoons all-purpose flour
1
cup dry white wine
1/4
teaspoon garlic powder
  • 1 Heat oven to 450°F. In large bowl, toss dippers with oil to coat evenly; arrange in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until vegetables are crisp-tender and bread cubes are toasted.
  • 2 In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each time until melted. Cook until very warm. Pour into fondue pot. Stir in garlic powder. Keep warm over medium-low heat.
  • 3 To serve, skewer roasted vegetables and bread cubes with fondue forks to be dipped into warm cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    170
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    320mg
    320%;
    Total Carbohydrate
    8g
    8%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    25%;
    Calcium
    15%;
    Iron
    4%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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