Artichoke Swiss Fondue

• 12 ounces kraft hickory pasteurized process smoked swiss-cheddar cheese, shredded
• 1 (7 ounce) jar marinated artichoke hearts, chopped, reserve liquid
• 12 cup milk

1. Mix all ingredients in a nonstick saucepan or skillet.
2. Cook on medium-low heat until process cheese is melted and dip is heated through, stirring frequently.
3. Pour into serving bowl or fondue pot.
4. Serve warm as dip with Wheat Thins snack crackers.

hickory pasteurized, liquid, milk

Taken from www.food.com/recipe/artichoke-swiss-fondue-190246 (may not work)