|Big Daddy's Cooking with Attitude|
Fondue lives! The Sixties are reborn with this creamy hot dip.
In medium-size bowl toss the shredded cheese with the cornstarch. In medium-size saucepan, heat the broth, lemon juice, garlic, oregano and cumin until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the scallions and olives.
Transfer fondue to a fondue pot and keep warm over a fondue burner. Serve with your favorite veggies for dipping.
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