Cheese Fondue (Dip)

• 1 clove garlic
• 1/2 bottle white wine
• 1 lb. Swiss cheese
• water
• salt
• 3 Tbsp. instant mashed potatoes
• red pepper
• 1/4 tsp. nutmeg
• 4 Tbsp. Kirsch (dry brandy)
• toasted fingers of bread or pieces of French bread

1. Using a double boiler, rub inside with clove of garlic.
2. Heat wine; add Swiss cheese, stirring constantly, until cheese is melted and well blended with wine.
3. Stir into cheese the instant potatoes mixed to a thin paste with water.
4. Cook for a few minutes to thicken.
5. Season with salt, red pepper and nutmeg.
6. Add Kirsch. Pour into silver chafing dish, being sure there is water under the dish.
7. If it thickens, add more Kirsch.
8. Serve with toasted bite-size pieces of French bread.
9. If bread cubes are used, provide "fondue forks" or "oyster forks."

clove garlic, white wine, swiss cheese, water, salt, instant mashed potatoes, red pepper, nutmeg, fingers of bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539524 (may not work)