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Cheddar and Tomato Ranch Fondue
Makes 8 Servings
*2 cups (8 ounces) medium Cheddar cheese, grated
*2 cups (8 ounces) pepper Jack cheese, grated
*1-ounce packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
*2 tablespoons unsalted butter
*2 teaspoons store-bought minced roasted garlic
*2 tomatoes, peeled, cored, seeded and cut into 1/4-inch dice
*2/3 cup heavy (whipping) cream
*Baby carrots
*Celery sticks
*Crusty-hard peasant bread cut into 1-inch cubes
*Florets of broccoli or cauliflower
*Pita chips
*Tortilla chips
*Unseasoned breadsticks
1In a medium bowl, toss together the cheeses and seasoning mix. Set aside.
2In a heavy 4-quart saucepan over medium-low heat, melt the butter. Add the garlic and tomatoes and saute, stirring frequently, until the tomatoes just begin to soften, about 2 minutes.
3Add the cheese mixture and stir until the cheese is completely melted. Add the cream and stir until smooth.
4Transfer to a fondue pot set over an alcohol or Sterno flame to keep it warm. Alternatively, transfer to a mini electric slow cooker and keep warm. Serve immediately.
Recipe courtesy of Hidden Valley(R) Ranch