Ham and Cheese Bread Pot Fondue

Sorce	josh_m_sutter
Ingridients
Instructions	Heat oven to 350 degrees F. Slice off top of bread; reserve top. Hollow out inside with small paring knife, leaving 1/2-inch shell Cut removed bread into 1-inch cubes (there will be 3 to 4 cups); reserve for toasting. Combine cheddar, cream cheese and sour cream in large bowl; stir in ham, green onion, chilies and Worcestershire. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with several layers of heavy-duty aluminum foil; set on cookie sheet. Bake for 1 hour, 10 minutes until cheese filling is melted and heated through. Meanwhile, in large bowl toss together bread cubes, oil and melted butter. Arrange on cookie sheet; bake at 350 degrees F., turning occasionally, for 10 to 15 minutes or until golden brown. Remove from oven and reserve to serve with fondue. Remove bread pot from oven; unwrap; transfer to platter. Remove top of bread. Stir filling before serving. Serve with toasted bread cubes and assorted vegetables as dippers for fondue.

Greek Lemon and Crumbled Feta Fondue

Sorce	feign
Ingridients
Instructions	For dipping: Cooked bite-size lamb or beef meatballs, cooked shrimp, blanched asparagus spears, radishes, cucumber slices, assorted pitted Greek olives and toasted pita points. In a medium-size bowl, toss the feta cheese with the cornstarch. In a medium-size heavy-bottomed saucepan, heat the milk and cream cheese over low heat until the cream cheese is almost melted smooth. Stir in the lemon juice. Add the feta 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 dill, mint and lemon peel. Transfer the fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately.

Easy Cheesy Fondue

Sorce	brian_p_murphy
Ingridients
Instructions	COMBINE Welsh Rarebit, Cheddar cheese, sour cream, flour, pepper sauce and sherry in medium sauce pan; cook, stirring constantly, over medium heat until mixture just comes to a boil. Transfer to fondue pot if desired. Serve with your choice of dippers.

Honey-Blue Cheese Fondue

Sorce	brian_p_murphyhCubaLibre
Ingridients
Instructions	For dipping: Fresh figs, dates, apricots and apples (or other fresh/dried fruits) In a small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more. When all the cheese has been added, stir in honey. Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner. Serve immediately.

Mocha Fondue

Sorce	guestretramitdassmorani
Ingridients
Instructions	In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals. Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies.

Meat Fondue with Southwestern Cocktail Sauce

Sorce	totoleheros
Ingridients
Instructions	In a small bowl combine bottled chili sauce, cilantro, finely chopped onion, lime juice, prepared horseradish, jalapeno chile pepper, garlic salt, and several bottled hot pepper sauce. Cover and refrigerate for up to 1 week. Makes about 1 cup. Partially freeze beef OR chicken. Thinly slice beef across the grain into bite-size strips; thinly slice chicken crosswise into bite-size strips. Set aside. Combine broth, onions, ginger, and pepper in a large saucepan. (If you are serving beef, chicken, and shrimp, use beef OR chicken broth. Use beef broth if you are serving only beef, chicken broth if you are serving only chicken or shrimp.) Bring mixture to boiling. Pour into a fondue pot. Return to boiling. To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook to desired doneness. (Allow 1 to 2 minutes for each piece. Serve with Southwestern Cocktail Sauce. If desired, serve with Wasabi Tartar Sauce, Sesame Ginger Sauce, or Ancho Pepper Sauce.

Mediterranean Tomato-Arugula Fondue

Sorce	catchbturley
Ingridients
Instructions	In a medium-size saucepan, sauté garlic in butter 2 minutes. Add tomatoes and cook 3 minutes. Add tomato juice, tomato paste, salt and pepper and simmer 15 minutes. Stir in arugula and Parmesan cheese. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve with bite-size pieces of cheese and bread.

Tomato Soup Fondue

Sorce	Spock.Alexander
Ingridients
Instructions	Heat soup in a sauce pan until hot. Add chili powder to taste. Put cheese in and stir until melted. It will become thick. Transfer into fondue pot, so that it stays warm for your guests. Serve with tortilla chips.

Wine Fondue with Cheese

Sorce	Jestre
Ingridients	Fondue Ingredients: 2 cups full-bodied red wine (Zinfandel, Barolo or Cabernet Sauvignon)* 1 cup granulated sugar 4 teaspoons dry fruit pectin Dippers Ingredients: LAND O LAKES® Deli Sharp Cheddar, Chedarella® OR Monterey Jack Cheese, cubed 1/2-inch
Instructions	Combine wine and sugar in 10-inch skillet. Cook over medium-high heat until mixture comes to a boil (2 to 3 minutes). Reduce heat to medium; continue cooking, stirring occasionally, until mixture is reduced to about 1 cup (20 to 25 minutes). Stir in pectin; continue cooking, stirring constantly, for 1 minute. Remove from heat. Cool completely. Serve as a dip with cheese cubes.

Shiitake, Artichoke and Fontina Fondue

Sorce	Tuvis
Ingridients
Instructions	For dipping: Boiled peeled shrimp, steamed small red-skinned potatoes, onion and herb focaccia cut in bite-size pieces In a medium-size bowl toss the cheese with the cornstarch. In a medium-size heavy-bottomed saucepan, heat the butter over medium heat. Add the shiitake mushrooms and shallots; cook 3 to 4 minutes. Add the artichoke hearts and continue cooking 3 minutes. Stir in the wine, broth and lemon juice. Heat until just 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 thyme, chives, salt and pepper. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately with shrimp, potatoes and focaccia.