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    Creamy Tomato Fondue


    Source of Recipe


    Karin Calloway

    List of Ingredients




    1 tablespoon olive oil
    1 medium onion, chopped
    1 teaspoon minced garlic
    1 28-ounce can diced tomatoes seasoned with oregano, basil and garlic
    1 cup dry white wine
    2 8-ounce blocks reduced-fat or regular cream cheese, cut into 1-inch cubes
    1 cup shredded Monterey Jack Cheese
    Chopped fresh basil, for garnish
    French bread or bagel chips, for dipping

    Recipe



    Heat the olive oil in a large skillet over medium-high.  Add the onion and garlic and sauté until onion is very soft, about 8 minutes.  Add the diced tomatoes and wine and simmer 10 minutes, until liquid is almost completely reduced.  Add the cheese and heat, stirring constantly, until melted.  Pour into a fondue pot and serve with cubed French bread or bagel chips for dipping.

    Makes 12 appetizer servings.

 

 

 

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