I love this recipe. I prefer using with with cut up french bread, but it tastes just as well with veggies.

Ingredients

1 can of chedder cheese soup
1 cup shredded chedder, swiss or parmesean cheese. (I use chedder and swiss to make it cheesier)
1/8 tsp. garlic powder
dash of red pepper
dippers (bread, veggies, etc)


Directions:

In a fondue pot heat soup and cheese over medium heat, stirring ocassionally, until the cheese is melted. Stir in garlic powder and red pepper. Serve with the dippers cut into bite size pieces.


Note: If fondue becomes too thick, stir in small amounts of apple juice, white wine, or beer.