This is a great base recipe for fondue. I did add some Colman's ground mustard and 7 ounces of Velveeta in place of 3.5 oz's of each of the other two cheeses because the the first time I made it the recipe was a bit strong and a bit too oily for our taste. I also rubbed the fondue pot with a clove of garlic before placing the ingredients in the pot.
Date Posted: Aug. 29, 2007
Cooking Level: Expert
Cooks I Like
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Read our allrecipes.com blog