Crab Cheese Fondue

• 3/4 cup whole milk
• 1/2 cup condensed cream of mushroom or celery soup, undiluted
• 2 cups shredded cheddar cheese
• 8 ounces process cheese (Velveeta), cubed
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 2 teaspoons lemon juice
• 1 garlic clove, halved
• Cubed French bread, cherry tomatoes, baby zucchini, cooked new potatoes
• artichoke hearts for dipping

1. In a saucepan, combine milk and soup until blended. Add cheeses; cook and stir over low heat until melted. Stir in crab and lemon juice; remove from the heat.
2. Rub the interior of a fondue pot with the cut side of garlic; discard garlic. Pour cheese mixture into pot; keep at a gentle simmer over low heat. Serve with bread cubes, tomatoes, zucchini, potatoes and/or artichoke hearts.

milk, condensed cream, cheddar cheese, process cheese, crabmeat, lemon juice, garlic, bread

Taken from www.tasteofhome.com/recipes/crab-cheese-fondue/ (may not work)