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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: In a 3-quart saucepan, heat soup. Over low heat, add cheese, sour cream,
mustard and Worcestershire sauce. Stir until cheese is melted. Just before
serving, stir in chives. Transfer to fondue pot and serve.
| Ingredients:
2 Can(s) Cream of mushroom soup
4 Cup(s) Cheddar cheese, shredded
1 Cup(s) Dairy sour cream
2 Tablespoon(s) Prepared mushroom
2 Tablespoon(s) Worcestershire sauce
1/4 Cup(s) Chives, chopped |
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