Vegetable Dip

Name: Vegetable Dip
Ingredients: 1/4 lb. Blue cheese; 1/2 c. buttermilk; 2 c. Hellmann's mayonnaise; 1/2 tsp. garlic salt; 2 lb. Swiss cheese (medium to sharp in block form); 4 Tbsp. flour or 4 tsp. cornstarch; 1 clove garlic; 2 c. Chablis; 6 Tbsp. Kirschwasser or Slivowitz; sprinkle each: nutmeg, pepper and salt; French bread (as follows)

11 ingredients

12 steps

Ingredients

1/4 lb. Blue cheese
1/2 c. buttermilk
2 c. Hellmann's mayonnaise
1/2 tsp. garlic salt
2 lb. Swiss cheese (medium to sharp in block form)
4 Tbsp. flour or 4 tsp. cornstarch
1 clove garlic
2 c. Chablis
6 Tbsp. Kirschwasser or Slivowitz
sprinkle each: nutmeg, pepper and salt
French bread (as follows)

Directions

1

Have all ingredients ready when guests arrive.
2

When the first guest arrives, give them the cheese and a grater.
3

Let them shred the cheese.
4

This is to achieve a sense of involvement.
5

Rub the inside of a large saucepan with the clove of garlic.
6

Discard garlic.
7

Pour the wine into the pan and heat it on medium.
8

Using your hands, mix the cornstarch or flour into the shredded cheese. When tiny bubbles form in the wine, add the pepper, salt and cheese slowly.
9

Stir constantly over medium to low heat until all cheese is melted.
10

Pour the melted mixture into 2 fondue pots or crock-pots and keep heated just short of boiling.
11

Add 1/2 of the liquor to each pot and stir.
12

Sprinkle the nutmeg over the top. To eat, dip crusty French bread pieces into the hot cheese mixture.