Appetizer Beer-cheese Fondue

Ingredients 

1 loaf (1 pound) French bread

1 package (16 ounces) process cheese spread loaf, cubed

1 1/2 cups Green Giant Valley Fresh Steamers frozen chopped broccoli (from 12-oz bag), cooked and drained

1/4 cup regular or nonalcoholic beer

1 jar (2 ounces) diced pimientos, drained

1 teaspoon ground mustard

Directions

Temperature range to help 350°. Cut breads directly into 1-inch cubes. Place breads parts throughout ungreased jello rotate griddle, 15 1/2x10 1/2x1 ". Cook with regards to 10 units, stirring 2 times, until finally delicately toasted. Exchange to help providing pan or maybe container.

In the mean time, thaw parmesan cheese throughout 2-quart saucepan above channel high temperature, stirring occasionally. Stir throughout broccoli, light beer, pimientos along with mustard. Prepare, stirring occasionally, until finally warm. Fill parmesan cheese concoction directly into ceramic fondue pot above Low high temperature or maybe directly into 1 1/2-quart slow-moving pot at Low high temperature environment.

In order to provide, skewer toasted breads parts along with fondue forks or maybe wooden skewers along with dip directly into parmesan cheese concoction. Mozerella concoction will maintain throughout slow-moving pot about Low high temperature putting together to help two time. 07 portions (1/2 mug breads cubes along with two tablespoons fondue

each).