Italian Tomato Fondue
|Garlic||1 Clove (5 gm), minced / pressed|
|Assorted dippers||1 1⁄2 Cup (24 tbs) (Carrot Sticks, Celery Sticks, Green Pepper Strips, Zucchini Rounds, Cauliflowerets, Italian Sausage Slices, And Bread Sticks Or Cubes Of Firm Italian Bread)|
|Shredded longhorn cheddar cheese||8 Ounce (2 Cups)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Onion||1 Small, finley minced|
|Canned stewed tomatoes||8 Ounce, drained well (1 Can)|
|Dry basil||1⁄2 Teaspoon|
Prepare dippers; set aside.
Toss together cheeses and cornstarch; set aside.
Place butter in a round 2-quart microwave-proof casserole or fondue dish.
Microwave, uncovered, on HIGH (100%) for 30 seconds or until melted.
Stir in onion and garlic; microwave, uncovered, on HIGH (100%) for 4 minutes or until vegetables are soft.
Stir in tomatoes (break up with a spoon), basil, and pepper; cover with wax paper and microwave on HIGH (100%) for 2 minutes or until steaming.
Stirring constantly with a wooden spoon, gradually add cheese mixture, a few tablespoons at a time, stirring after each addition until cheese is melted.
Then microwave, uncovered, on MEDIUM (50%) for 2 minutes or until fondue is thick and bubbly.
Serve immediately, with assorted dippers.
To reheat, cover with wax paper and microwave on MEDIUM (50%) for 1 minute or until heated through.