
Cheddar and Tomato Ranch Fondue
Makes 8 ServingsIngredients
* | 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 | * | FOODS TO DIP: | * | Baby carrots | * | Celery sticks | * | Crusty-hard peasant bread cut into 1-inch cubes | * | Florets of broccoli or cauliflower | * | Pita chips | * | Tortilla chips | * | Unseasoned breadsticks |
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Instructions
1 | In a medium bowl, toss together the cheeses and seasoning mix. Set aside. |
2 | In 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. |
3 | Add the cheese mixture and stir until the cheese is completely melted. Add the cream and stir until smooth. |
4 | Transfer 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. |
Source
Recipe courtesy of Hidden Valley(R) Ranch