Pesto Chutter® Fondue
1 lb. Chutter®, cubed
½ cup water
½ dry white wine
3-4 tablespoons basil pesto
For dipping: Tortellini, bread cubes, vegetables, small cooked pieces of meat, crackers, soft pretzels, breadsticks, bite-sized cubes of Yukon Gold or Red Bliss potatoes, etc.
In a fondue pot or on stovetop in saucepan, heat water and wine. Add Chutter® and stir until smooth. Gently stir in or swirl pesto to taste. Remove from heat. Serve immediately in fondue pot, chafing dish, or warm cast iron skillet.
Tip: Use any leftovers as a condiment for your weekend grilling! Simply heat in microwave until warm, then spread on corn on the cob, dress up your grilled steak and chicken, use as a condiment on burgers, or drizzle over potatoes or grilled Portobello mushrooms.
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