- 1 (10 3/4-ounce) can Cheddar cheese soup
- 1 (8-ounce) package shredded sharp Cheddar
- 1 cup chunky chipotle salsa
- 1 cup whole milk
- Dippers: cubed French bread, jicama sticks, corn tortilla chips, warm flour tortillas
Stir all ingredients except dippers in a heavy medium saucepan over medium heat until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish, or ceramic bowl. Serve with bread, jicama, tortilla chips, and tortillas.
Recipe courtesy of Sandra Lee