Spinach Artichoke Cheese Fondue

INGREDIENTS:

8 oz. vegetable bouillon
1 teaspoon garlic, chopped
4 oz cooked spinach, chopped
4 oz. canned artichoke, drained, chopped
1 1/2 cup Fontina cheese, shredded
1 1/2 cup Butterkase cheese, shredded
2 tablespoons flour
3 tablespoons Parmesan cheese, grated
8 dashes Tabasco sauce, or to taste
3 cups of cubed bread of choice, bite sized
2 cups of fresh vegetables, bite sized

DIRECTIONS:

1. Heat bouillon in a pan until boiling.

2. Transfer bouillon to heated fondue pot, and add the garlic, spinach and artichoke.

3. Before adding the shredded cheeses to the pot, lightly dust the cheeses with the flour.

4. Slowly add a portion of the cheese and stir in a "figure 8" with a long spoon.

5. Add the rest of the cheese in small amounts, as in step 4, until all is melted and fondue has the consistency of warm honey.

6. Sprinkle with Parmesan cheese and add Tabasco. Blend well and serve with cubes of bread and assorted vegetables.

TIPS:

• Other mild cheese may be used such as Gruyere and Swiss or mild Cheddar.
• A fondue pot with long skewers or long forks can be purchased from home ware store or local fondue restaurant. A double boiler may also be used instead of fondue pot.
• Dipper Ideas: bread- honey wheat, rosemary, French; fresh vegetables- cauliflower, celery, baby carrots