Cheesy Vegetable Fondue

Description:

Nutrition information per serving (without bread)
calories: 160 (calories from fat: 110); total fat: 13g (saturated fat: 8g); cholesterol: 40mg; protein: 9g; total carbohydrates: 3g (dietary fiber: 0g; sugars: 2g); sodium: 230mg; calcium: 25% daily value

Ingredients:

1⁄2 cup Big Y whole milk
1⁄4 cup Big Y fat-free half and half
1⁄4 cup Big Y chicken broth
1 8-oz. pkg. Big Y shredded cheddar cheese
1 8-oz. pkg. Big Y shredded Monterey Jack cheese
1 8-oz. pkg. Big Y reduced-fat Neufchâtel cream cheese, softened
1⁄4 cup sweet onions, finely chopped
1⁄4 cup sweet red bell peppers, finely chopped
1⁄2 cup Big Y frozen chopped broccoli, thawed and drained
1 tsp. ground mustard
1⁄2 tsp. ground cayenne pepper
1 tsp. Big Y garlic powder
1 tsp. coarsely ground black pepper
1 loaf sourdough bread, fresh from the Big Y Patisserie, cut into bite-size cubes

Instructions:

In a medium saucepan over medium heat, combine milk, half and half, chicken broth, cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, for 10 minutes or until cheese is melted. Stir in onions, red peppers, broccoli, ground mustard, cayenne pepper, garlic powder and black pepper. Continue cooking for 10 minutes or until all ingredients are well blended and warmed through. Transfer mixture to a fondue pot to keep warm while serving. Serve with cubes of sourdough bread.

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