Ingredients
1cupSwanson® Chicken Broth
1tbspcornstarch
1garlic clove
½cupdry white wine
1tbsplemon juice
1lbSwiss cheese,shredded
¼tspground nutmeg
ground black pepper
french bread
Preparation
Stir ¼ cup of the broth into the cornstarch until the mixture is smooth. Set it aside.
Rub a fondue pot or 2-quart saucepan with cut sides of garlic and discard the garlic.
Add the remaining ¾ cup of broth and wine to the fondue pot. Heat over medium heat until hot but not bubbling. Add the lemon juice.
Add cheese, a little at a time, stirring until it melts before adding more. Add the cornstarch mixture and heat to a boil. Reduce the heat to low and cook for 1 minute.
Season with nutmeg and pepper. Keep warm.
Serve with bread cubes for dipping.
