Spinach Fondue

Ingredients

¼ tsp. ground nutmeg
½ tsp. onion powder
2 tsp. garlic powder
2 Tbsp. Garlic in Oil
8 oz. fresh onion, minced
8 fl. oz. water
2 tsp. Harvest Vegetable Base
1 qt. cold water
8 oz. Instant White Cheese Sauce Mix
1½ qts. cold water
6¼ oz. Unseasoned Cream Sauce
½ tsp. ground white pepper
4 oz. grated parmesan cheese
1 lb. fresh spinach, julienned
16 oz. dry sherry wine
1½ lbs. shredded swiss cheese

Instructions

(yields 1 gallon)

Prepare both Unseasoned Cream Sauce & Instant White Cheese Sauce Mix separately, according to package directions. In a heavy gauge soup pot add prepared No Added MSG Harvest Vegetable Base, Garlic in Oil and minced onion. Cook until onion is just transparent. Add both prepared Unseasoned Cream Sauce & Instant White Cheese Sauce Mix to pot and add the remaining ingredients. Reduce heat to a simmer and cook for 10-15 minutes. Check for seasoning. If the fondue becomes too thick during service, it can be thinned with prepared No Added MSG Harvest Vegetable Base.

Alternative Ingredient Suggestions
• Substitute Instant Yellow Cheese Sauce Mix for Instant White Cheese Sauce Mix.
• Substitute Gruyere Cheese for Swiss Cheese.
• For a Spinach & Artichoke Fondue add 1-1¼ lbs. minced Artichokes with the Spinach.
• For a spicy Mexican or Southwestern flavor, add Ancho Chile Flavor Concentrate.
• Add Mushroom Base & sautéed mushrooms in sherry wine.
• Add cooked crumbled bacon & blue cheese.