Chile Fondue Src
| Big Daddy's Kitchen | | Big Daddy's Cooking with Attitude | | | Printer Friendly | Fondue lives! The Sixties are reborn with this creamy hot dip.
Ingredients
- 2 cups shredded Pepper Jack Cheese
- 2 cups shredded white Cheddar (mild to medium)
- 2 tablespoons plus 1� teaspoons cornstarch
- 1 teaspoon pressed garlic
- 1� cups chicken broth
- 6 tablespoons lemon juice
- � teaspoon dried oregano
- � teaspoon cumin
- 1 bunch thinly sliced scallions
- 2 tablespoons chopped ripe black olives
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