Vegetable Dip

• 1/4 lb. Blue cheese
• 1/2 c. buttermilk
• 2 c. Hellmann's mayonnaise
• 1/2 tsp. garlic salt
• 2 lb. Swiss cheese (medium to sharp in block form)
• 4 Tbsp. flour or 4 tsp. cornstarch
• 1 clove garlic
• 2 c. Chablis
• 6 Tbsp. Kirschwasser or Slivowitz
• sprinkle each: nutmeg, pepper and salt
• French bread (as follows)

1. Have all ingredients ready when guests arrive.
2. When the first guest arrives, give them the cheese and a grater.
3. Let them shred the cheese.
4. This is to achieve a sense of involvement.
5. Rub the inside of a large saucepan with the clove of garlic.
6. Discard garlic.
7. Pour the wine into the pan and heat it on medium.
8. Using your hands, mix the cornstarch or flour into the shredded cheese. When tiny bubbles form in the wine, add the pepper, salt and cheese slowly.
9. Stir constantly over medium to low heat until all cheese is melted.
10. Pour the melted mixture into 2 fondue pots or crock-pots and keep heated just short of boiling.
11. Add 1/2 of the liquor to each pot and stir.
12. Sprinkle the nutmeg over the top. To eat, dip crusty French bread pieces into the hot cheese mixture.

blue cheese, buttermilk, mayonnaise, garlic salt, swiss cheese, flour, clove garlic, chablis, kirschwasser, nutmeg, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771172 (may not work)