Swiss Cheese Dipping Sauce Recipe

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Desserts

Fondue

Swiss Cheese Dipping Sauce

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Ingredients:
1.1/2 to 1.1/3 cups half-and-half
(half milk, halj cream), or half
white wine or beer with half-and-half
1 pound process Swiss cheese,
diced or shredded
3 tablespoons flour
1/2 teaspoon dry mustard
Pinch of nutmeg
Seasoned salt to taste
French bread cubes or other dippers

Directions:
Flavor depends entirely upon the choice of liquid selected to thin the cheese. Half-and-half or half-and-half accented with wine or beer may be used.
Process cheese is usually reliable and rarely becomes tough or stringy. However, it tends to thicken more readily than natural cheese and normally needs to be thinned if it stands very long.
This is a flexible recipe that can be used for a variety of occasions. For brunch you might serve it with cubes of ham and toast to dip into the pot of melted cheese.
Heat 1.1/2 cups liquid(s) to just below boiling point. Combine cheese, flour, mustard, nutmeg, and seasoned salt. Add to hot liquid by handfuls and stir briskly until thickened and well blended. Place over low flame to keep cheese simmering but not boiling, adding more of the warmed half-and-half or other liquid as needed to keep a good dipping consistency. Serves 5 or 6 as part of entree or as appetizer.