Wisconsin Cheddar Blue Fondue
- 1 (10½-ounce) can condensed tomato soup
- 1 teaspoon Worcestershire sauce
- 3 cups (12 ounces) shredded sharp Cheddar cheese
- ½ cup (3 ounces) crumbled blue cheese
- 2 tablespoons dry sherry
- French bread or hard rolls, torn in bite-size pieces
Instructions:
Serve warm with bread, pretzel bread, steamed asparagus, broccoli or cauliflower, apples or sausage.
- In a fondue pot or heavy saucepan, heat the soup and the Worcestershire sauce. Stir in the cheeses, a little at a time, until they begin to melt. Add the sherry; stirring until the cheese is fully melted and the sherry is blended into the mixture. Serve over low heat with bread chunks or hard rolls.