Restaurant Style Fondue

• 1/4 cup (1/2 stick) butter or margarine
• 1/4 to 1/2 cup milk (for desired thickness)
• 1 lb. (16 oz.) VELVEETA, cut up
• 1 loaf French bread, sliced (warmed, if desired)

1. Melt butter in medium-sized heavy bottom saucepot over medium-low heat.
2. Add 1/4 cup of the milk; stir.
3. Cut VELVEETA into 1/2-inch cubes.
4. Add to saucepot; mix well.
5. Cook over medium heat until VELVEETA is completely melted, stirring frequently.
6. If fondue is too thick for your taste, gradually add remaining 1/4 cup milk until of desired thickness.
7. To serve, spoon fondue over bread slices.
8. Or, cut bread slices into cubes and dip into fondue.

butter, milk, velveeta, bread

Taken from www.kraftrecipes.com/recipes/restaurant-style-fondue-57990.aspx (may not work)