Superb Crab Fondue

• 2/3 c. Charles Krug Chablis
• 2 large cloves crushed garlic
• 6 oz. Velveeta cheese
• 12 oz. Hickory Farms of Ohio Mini-Swiss cheese
• 2 "glugs" Garnier Brand Kirsch liqueur
• 1/3 c. dairy sour cream
• 1/2 c. Best Foods mayonnaise
• 1 Tbsp. Worcestershire sauce
• 2 tsp. arrowroot
• 1 bunch chopped green onions
• 2 cans good crab meat

1. Heat 2/3 cup Chablis, garlic, Velveeta cheese and Swiss cheese.
2. When melted, add liqueur.
3. Mix sour cream, mayonnaise and Worcestershire sauce; add to cheese mixture.
4. Add arrowroot dissolved in a little of Chablis if the fondue is too thin.
5. Heat until the fondue thickens.
6. Add green onions and cook 5 minutes. Add crab meat and serve.

chablis, garlic, velveeta cheese, hickory farms, glugs, sour cream, mayonnaise, worcestershire sauce, arrowroot, green onions, crab meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526090 (may not work)