October Dinner Fondue

October Dinner Fondue

1

"Friends coming over?  Add to the fun by serving this easy to make, main-dish fondue to serve with chicken, veggies or tortellini.  Or you can be creative, and come-up with your own dippers for this versatile recipe."
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Ingredients

30 m servings 53 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the soup and milk in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Stir in the chili powder, cumin and cheese. Cook and stir until the cheese is melted. Stir in the cilantro.
  2. Pour the soup mixture into a fondue pot or slow cooker. Serve warm with the Suggested Dippers.

Footnotes

  • Tip: Try serving in a real pumpkin!  Carefully slice off the top third of a small pumpkin.  Scoop out the seeds and scrape away all of the stringy fibers.  Cover with a damp paper towel.  Microwave on HIGH for 30 seconds or until warm.  Pour the soup mixture into the pumpkin and serve immediately.

Reviews

1

This was a good, inexpensive recipe for the family. We did not use cilantro but otherwise followed the recipe. It was not a show-stopping fondue, but it was one that all the kids liked. It good ...