Title: Creamy Cheese Fondue
Categories: Appetizer Cheese
Yield: 6 Servings
| 4 | c | AMERICAN CHEESE,SHEDDED 16OZ |
| 1 | tb | ALL-PURPOSE FLOUR |
| 2 | tb | GREEN PEPPER,FINELY CHOPPED |
| 1 | tb | BUTTER |
| 1 1/4 | c | DRY WHITE WINE |
| 6 | oz | CREAM CHEESE WITH CHIVES |
| 1 | ts | PREPARED MUSTARD |
| 1 | pk | BREADSTICKS/FRENCH BREAD |
COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN
PEPPER IN BUTTER TILL TENDER BUT NOT BROWN. STIR IN WINE; HEAT SLOWLY JUST
TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL
SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER
LOW HEAT TILL SMOOTH. TRANSFER CHEESE MIXTURE TO FONDUE POT.