| 1 1/2 C shredded swiss cheese | 1 1/2 C shredded Gruyere |
| 1/2 C grated Parmesan | 2 tbsp cornstarch(bit more if needed) |
| 1 C red pepper, diced | 2 tbsp butter |
| 1 C chicken broth | 1 milk |
| 1/4 C lemon juice | 2 tbsp dried dill weed |
| 1/4 tsp ground nutmeg | salt and pepper to taste |
| melt butter in medium saucepan. Add red pepper, cook until soft.Add broth and milk, heat until simmering.Add lemon juice. Combine cornstarch and cheese in mixing bowl. Add to cheese to saucepan, handful at time.Stir until cheese has melted prior to adding more. Add dill, nutmeg, salt and pepper. Transfer to fondue pot, serve immediately, keeping warm. Serve with choice of dippers. |