The Melting Pot

There are certain dishes that seem to have been lost in time, destined to stay in a specific decade, never to be resurrected. One my favorites is fondue. A dish that screams 1974, in an olive-green pot over an open flame. However, fondue is actually really good, and if you disguise it by calling it a cheese dip (salsa con queso, anyone?) it can easily be the hit of any gathering.

I recently made an attempt at seafood fondue, preparing it in my mini Crock-Pot. It was very easy (I would dare to say foolproof) and I thought it was really tasty.

You’ll note that I used canned crabmeat and shrimp in this recipe. I normally avoid canned meat, but in this specific recipe, it actually works the best.

Seafood Fondue (Cheese Dip)

  • 2 cups (1 brick) Velveeta cheese
  • 2 cups shredded cheese (I used Swiss)
  • 1/2 cup milk
  • 1/4 cup white wine
  • 2 tbs lemon juice
  • 1 can (6 oz) crab meat
  • 1 can (6 oz) shrimp

If using a Crock-Pot, combine Velveeta, milk, wine and lemon juice into the pot until they start to melt. Add the seafood and stir so the ingredients begin to combine.

If you don’t have a Crock-Pot, you can use a sauce pan over medium heat, following the same instructions.

Stir occasionally until the cheese has completely melted into a liquid consistency. Lower the Crock-Pot to the warm setting so the dip doesn’t start to solidify. If you are using a sauce pan, serve immediately. Cut a loaf of French or Italian bread into cubes and dip using fondue forks or tooth picks.

If you are feeling really ambitious, fondue can be served in a bread bowl by hollowing the center of a round loaf. The cut out is used to as the dipping pieces and the dip is absorbed by the bowl itself which can be torn and eaten once the dip-able dip is gone.

There are other types of fondue as well, including chocolate, another one of my favorites. Chocolate fondue is often used in the popular chocolate fountains found at parties.

Happy Eating.

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