October Dinner Fondue
Friends coming over? Add to the fun by serving this easy to make, main-dish fondue to serve with chicken, veggies or tortellini. Or you can be creative, and come-up with your own dippers for this versatile recipe.
serves
16
people
Ingredients
cost per recipe: $2.91
The price is determined by the national average.
-
1
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
-
3/4
cup milk
-
1/2
teaspoon chili powder
-
1/2
teaspoon ground cumin
-
1
cup shredded Cheddar cheese(about 4 ounces)
-
2
tablespoons chopped fresh cilantro
How to Make It
Step 1
Heat the soup and milk in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Stir in the chili powder, cumin and cheese. Cook and stir until the cheese is melted. Stir in the cilantro.
Step 2
Pour the soup mixture into a fondue pot or slow cooker. Serve warm.
Recipe Tips
- Tip: Try serving in a real pumpkin! Carefully slice off the top third of a small pumpkin. Scoop out the seeds and scrape away all of the stringy fibers. Cover with a damp paper towel. Microwave on HIGH for 30 seconds or until warm. Pour the soup mixture into the pumpkin and serve immediately.
- Suggested Dippers: Dip some chicken nuggets, tortellini, mini ravioli and/or cooked broccoli and cauliflower in the fondue for a hearty treat!
