Serves: 8
Total Calories: 291
Combine soup, Worcestershire sauce, lemon juice, and chives in greased 2 to 3 1/2-quart slow cooker. Cover and cook on low heat for 2 to 2 1/2 hours Add cheese the last hour of cooking, stirring to combine. Makes 8-12 servings.
Dip crudites (celery sticks, cauliflower or broccoli florets, blanched asparagus) in warm fondue. Leftover fondue can be reheated as a sauce for white fish, Brussels sprouts, or baked potatoes.
This Cheese Fondue recipe is from the 101 Things To Do With a Slow Cooker Cookbook. Download this Cookbook today.
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